Chocolate Monster Pops

Directions

1. Unwrap 20 of the HERSHEY’S Milk Chocolate Kisses and place them in a microwave-safe bowl. Microwave in 30-second bursts, stirring with a rubber spatula between each, until smooth and melted. Line a baking sheet with parchment paper. Unwrap one full-size HERSHEY’S bar and carefully break it in half. Set one half on the parchment. Dip the top inch of a paper lollipop stick into the melted chocolate and lay it on the chocolate bar half so that about one-third of the stick is on the chocolate and the rest extends off.
2. Spoon 1 to 2 tablespoons of the melted chocolate onto the sucker stick and spread it over the chocolate bar, avoiding the edges. Place the other half of the chocolate bar on top, aligning it flush with the bottom half. Repeat with the remaining two chocolate bars to make three total pops. Place the baking sheet in the freezer for 5 minutes.
3. Remove the pops from the freezer. Holding the sucker stick, dip the top of the chocolate bar into the melted chocolate, then into the green-dyed shredded coconut. Return the coconut-topped sucker to the parchment. Repeat with the other two bars.
4. Dip the candy eyes into the melted chocolate and attach them to the bars.
5. Insert a small round piping tip into each piping bag and fill one with orange frosting and the other with purple frosting. Use the frosting to pipe mouths, noses, and stitches onto the chocolate monsters' faces.
6. Pull the paper flags from the remaining 6 HERSHEY’S Kisses (leave the silver wrapper on). Dip the tips of these Kisses into the melted chocolate. Press one chocolate-dipped Kiss onto each side of the monster suckers. Freeze for another 5 minutes, or let sit at room temperature until the chocolate is firm.