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Reese's Peanut Butter Cake Pops Recipe

   
 

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     Reese's Peanut Butter Cake Pops

Category   Desserts - Breads
Sub Category   Gluten-Free
Servings   17 - 20

Ingredients
1 box gluten free cake mix (Betty Crocker)
3 eggs
1/2 cup butter
small container of icing (or make a few tbsp)
1 1/2 bags Reese's peanut butter chocolate chips
orange gel food coloring
lollipop sticks
 

Instructions
1. Make cake as directed on box and allow to cool. 2. Crumble cake into fine crumbs in a large bowl. 3. Add just enough icing to the cake crumbs so they stick together and form a ball when mixed. 4. Form balls from the dough and place them on a cookie sheet covered in wax paper. (I usually use a tbsp measure to make sure they are the same size.)
5. Place the balls in the freezer while you melt the chocolate chips in a double boiler. 6. Dip each stick in the melted chocolate, then insert it in a cake ball.
7. Let the chocolate harden slightly, then dip the cake pops in the melted chocolate and gently shake off the excess. Place them back on the wax paper. You can coat them twice, but make sure you let the first coat harden before dipping again. 8. Use the extra chocolate to add the food coloring to, then drizzle over the cake pops. Allow to harden at room temp or put in the freezer for a couple of minutes. 9. Eat. Makes about 17 - 20 pops depending on the cake mix.


Originally Submitted
6/1/2012





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