Candy Cane Crunch Cake Pops
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| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Passive Time | 2 hours (in fridge) |
| Servings |
cake pops
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Ingredients
- Recipe for Candy Cane Crunch Cake
- 1 package white chocolate almond bark (24 ounces)
- 1/2 cup peppermint candy canes (crushed)
Ingredients
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Instructions
- Dump your leftover cake (including frosting, garnish) into your food processor and pulse until the cake turns into fine crumbs. Place all the crumbs into a large bowl.
- Fill 1/4 cup measure with the cake mix/frosting mixture, then roll it into a ball. Place balls on a cookie sheet lined with parchment or slip mat. Cover cookie sheet with saran wrap and place in the fridge for 30 minutes.
- Place a 1/4 cup of the white chocolate in a microwave safe bowl and for nuke for 30 seconds. Stir chocolate then nuke for another 30 seconds. Stir again until white chocolate is smooth. Dip the tip of the stick in melted white chocolate and push into chilled cake ball. Repeat with the remainder of the cake balls. Chill again for 30 minutes.
- Melt the remainder of the white chocolate the same as above until smooth.
- Dip chilled cake pops into the white chocolate until the ball is fully coated then place on the same cookie sheet. Sprinkle cake pops with crushed peppermint candy canes. place the cake pops back in the fridge for another hour.
Recipe Notes
I had a half of the Candy Crunch Cake leftover so what I normally like to do in this case is turn them into cake pops. They are easy, yummy and you can do it with any leftover cake.
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