If you’ve been following the past few posts, I think it’s become overly obvious that I have been on a bit of a candy infused cake pop kick as of late. So because I never know when to stop, here is one more of my candy inspired Cake pop creations.
For this particular one I added in a whole lot of chopped up Snickers candy bars and coated them with chopped peanuts….Y.U.M!
To make them, this is what you will need:
- Prepared Chocolate Cake (I used Duncan Hines Cake Mix)
- Chocolate frosting {Recipe Here}
- 14 oz. Pkg. Dark Chocolate Candy Melts
- Snickers candy bars (As much or as little as you prefer)
- Peanuts (For the outside coating)
- Candy Squeeze Bottle
- Approx. 40 Lolly Pop Sticks
- Styrofoam or something to place pops into.
This is huge people……this one little change eliminates the need to refrigerate them, which in turn prevents them from cracking after you dip them and eliminates the oil from the mix oozing out from the pop.
When your cake has fully cooled, break it up into a bowl until it is finely crumbled. Add in the frosting and mix until it has all been incorporated, it will be very mushy looking. For one 13 x 9 or two 8″ rounds, I use no more than 2-3 Tbsp, if even that much. The key is you want to be able to shape them, but not have them be so moist with frosting that they can’t hold their shape. The more you mix, they better they will be as long as you don’t add to much frosting!
When you are finished mixing, it should resemble a big bowl of mushy cake. If you add to much frosting it will be too soft,heavy and will most likely fall off the stick, but if you don’t add enough they will be too dry. So start out with less frosting and gradually add in more, until you get the proper consistency.
Add the chopped Snickers to the cake/frosting mix and mix it until it is all incorporated.
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More importantly it makes the chocolate flow beautifully and is so easy to dip into, with no streaks from oil or shortening.  |
| With your melted chocolate take the end of a lolly pop stick and dip it into the chocolate, then insert it no more than halfway in to the cake pop. This helps when dipping the pop into the chocolate..helps it to keep a grip 🙂 It also helps to finish off the pop after it is dipped. |
Dip the pop straight down into the melted chocolate until the whole of it is submerged and remove. I tend to swirl it around in order to free any excess chocolate, but you can also hold the pop in one hand, rolling it and tapping it to remove any extra candy coating.
After the outer coating has set completely, it’s time to start decorating them. Start by chopping up a handful or two of peanuts and put them in a small bowl. Fill your squeeze bottle with candy melts and melt the chocolate.
I swirled the chocolate onto the whole of the pop by turning it in my hand, while squeezing the melted chocolate onto the pop.
I then immediately sprinkled the chopped peanuts onto the chocolate before it completely set.
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| This recipe yielded approx 24Cake pops. |
