Snickers Candy Pop Cake Pops

 

EQUIPMENT
● 24 cake pop sticks

INGREDIENTS
● 15 ounce box white cake mix , cook according to
package directions in a 9×13" pan
● 10 ounce package dark chocolate melting wafers
● 10 ounce package white chocolate melting wafers

Toppings
● 1 bag of Snickers Candy Pop popcorn

INSTRUCTIONS:
1. Make cake according to box instructions.
2. In a large bowl, crumble the prepared cake into fine crumbs (make sure it has cooled
completely before crumbling).
3. Add 2 spoonfuls of buttercream frosting to the cake.
4. Combine with your hands or a spoon. Gradually add more frosting until the cake holds
together if squeezed. You don't want it too crumbly or it won't hold together.
5. Using a medium cookie scoop, scoop out 1 scoop of cake mixture, roll into a ball, and place
onto a plate.
6. Insert cake pop sticks into each ball.
7. Repeat steps 5 and 6 until all the cake mixture has been formed into balls.
8. Freeze balls for about 10 minutes.
9. Right before they are ready to be taken out of the freezer, melt the dark chocolate and the
white chocolate in two separate microwave-safe bowls. Begin by heating for 30 seconds and
then stirring.
10. Once coated in chocolate, gently tap the stick on the side of the melting dish to let the excess
drip off. You can also spin or twirl the cake pop to remove the excess.
11. Before the chocolate starts to harden, add Snickers Candy Pop popcorn. If decorating with
more chocolate, let the chocolate covering harden on the cake pop. Then, using a spoon or
fork, drizzle with the additional melted chocolate.
12. Push the cake pop stick into a styrofoam block or use a glass filled with rice to hold it upright.
The chocolate will be set in about an hour.
13. Store for 3-4 days in an airtight container in a cool place.