# What You Need:
→ Biscuits
01 - 7 oz digestive biscuits or graham crackers
→ Filling
02 - 1/4 cup unsalted butter, softened
03 - 1/2 cup cream cheese, softened
04 - 2/3 cup powdered sugar
05 - 2 tablespoons cream soda concentrate or syrup
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/8 teaspoon ground allspice
10 - Pinch of salt
→ Coating
11 - 7 oz white chocolate, chopped
12 - 2 tablespoons cream soda concentrate or syrup (optional, for flavoring chocolate)
13 - Sprinkles, edible glitter, or crushed spiced biscuits for decoration
# How To Make It:
01 - Add biscuits to a food processor and pulse until finely ground. Transfer the crumbs to a large mixing bowl.
02 - In a separate bowl, beat the softened butter and cream cheese together until smooth. Incorporate powdered sugar, cream soda concentrate or syrup, vanilla extract, ground cinnamon, nutmeg, allspice, and a pinch of salt. Mix until homogeneous.
03 - Add the crushed biscuits to the cream mixture and stir thoroughly until a cohesive dough forms. Roll into 16 uniform balls and set them onto a parchment-lined tray.
04 - Freeze the shaped balls for 20–30 minutes until firm.
05 - Gently melt the white chocolate in a heatproof bowl over simmering water or use microwave bursts. If desired, blend in cream soda concentrate or syrup.
06 - Insert a lollipop stick into each chilled ball, then immerse in melted white chocolate, allowing any excess to drip off. While the chocolate is still wet, decorate with sprinkles, edible glitter, or crushed spiced biscuits.
07 - Place each pop upright in a styrofoam block or on a parchment-lined tray. Refrigerate until chocolate sets, about 15 minutes.
