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Chocolate Peanut Butter Cake Pops

Chocolate and peanut butter– a match made in Heaven. This absolutely delectable combinations was simply screaming to be turned into a cake pop, and here it is. These chocolate peanut butter cake pops are great for holidays, or just a snack. Here’s a tip: make a batch in advance and freeze them for those nights you get the midnight munchies.

Chocolate peanut butter cake pop

Chocolate peanut butter cake pop

Start with your favorite chocolate cake recipe, or purchase a store-bought chocolate cake. Crumble it up.

cake crumbs

cake crumbs

 

Instead of icing or frosting, add peanut butter to the mix and blend it well until it has a clay-like consistency.

 

Peanut butter and chocolate cake

Peanut butter and chocolate cake

 

Roll up little balls, about 3/4 inches in diameter.

Cake ball

Cake ball

 

Refrigerate the cake balls for 2 hours so they set. When you’re ready to proceed, melt some chocolate in the microwave or in a double boiler.

Melt the chocoate

Melt the chocolate

 

Dip the tip of a lolly pop stick into the chocolate.

chocolate tipped lollypop stick

chocolate tipped lollypop stick

 

Insert the dipped tip into the cake pops.

Putting the cake ball on the pop

Putting the cake ball on the pop

 

Set the end of the stick in styrofoam or in a cup to hold it up. Put these in the fridge so the melted chocolate sets like “glue” to hold the cake pop on the stick. After 15 minutes, they’re ready for dipping.

Dipping the cake pop

Dipping the cake pop

 

When you dip them, remember that the cake balls are very fragile on the stick. Don’t let them brush the sides or the bottom of the container. Also, don’t twist or swirl them around in the melted chocolate. Just dip them in…

dip straight in

dip straight in

 

… and pull it straight out. Tap it off to remove the excess dripping chocolate. Tap it very gently so the whole ball doesn’t fall off the stick.

 

Let excess run off

Let excess run off

 

Set them back into the Styrofoam or stand them back into a cup to hold them up while the chocolate coating sets. Put them in the refrigerator for two hours to make them fully harden.

 

Chill your cake pops

Chill your cake pops

 

When you’re ready to give it the finishing touches, take the cake pops out of the fridge. Put about 3 tablespoons of white chocolate chips and about 2 tablespoons of peanut butter in a small, microwavable bowl.

peanut butter and white chocolate chips

peanut butter and white chocolate chips

 

Put them in the microwave for a minute. Stir them to blend until smooth.

peanut butter chocolate coating

peanut butter chocolate coating

creamy peanut butter chocolate coating

creamy peanut butter chocolate coating

 

The peanut butter coating should be a little runny. Coat the spoon with it, then hold it over a bowl or plate. Gently shake the spoon back and forth so the drizzling peanut butter coating creates thin lines. Place a cake ball underneath the stream to create swirling designs.

Drizzle the peanut butter coating

Drizzle the peanut butter coating

 

Don’t overdo it– you just want to create a few swirly designs, you don’t want to cover it too heavily.

Really delicious looking cake pops!

Really delicious looking cake pops!

 

you can eat them while the peanut butter is still gooey; if you prefer, put them back into the refrigerator to let the peanut butter coating set.

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