Preheat oven to 350° F
Blend the butter and the sugar. Add the egg and
beat together until creamy.
With a fork or mixing spoon, gradually add the Chebe mix and
blend until it can form a ball. Chill dough in the refrigerator for 20-30
minutes.
Roll the dough into smooth 1 ½“ balls. Place them
on a baking tray, spacing them 1 to 2 inches apart. You should have about 20
balls.
Bake for 16 to 18 minutes. Remove from oven and
let cool completely.
While the short bread is baking melt the almond
bark according to package directions.
When the short bread is cooled insert the mini
craft sticks halfway into the balls to make the cake pop.
Dip the cake pops into the almond bark and drain
the excess. Set them on waxed paper for the almond bark to harden. When the
almond bark still soft, garnish with decorative sprinkles.
Allow the almond bark to harden and gently
remove the cake pops from the waxed paper. Store in an airtight container until
ready to serve.