Makes 24 cake pops
Chocolate makes the sweetest centerpiece! To dress up your table, fill a vase with these chocolate-covered cake pops to create a bouquet of sweet, cakey goodness. They’re perfect for dessert buffets for any occasion. Use a variety of HERSHEY’S KISSES Candy at the center for an extra WOW factor.
24 HERSHEY’S KISSES Brand Milk Chocolates filled with Caramel or HERSHEY’S KISSES Brand Cookies ’N Creme Candies
24 lollipop sticks
2 cups HERSHEY’S Milk Chocolate Chips (11.5-oz. pkg.), divided
2 cups HERSHEY’S Premier White Creme Chips (12-oz. pkg.), divided
1/2 baked and cooled chocolate 13” x 9” x 2” cake
1 cup chocolate frosting (ready-to-spread or homemade)
1 tablespoon shortening (do not use butter, margarine, spread, or oil)
1.Remove wrappers from chocolates. Using point of small paring knife, “drill” small hole (about 1/4 inch deep) into bottom each chocolate piece; set aside. Fill small bowl with granulated sugar.
2.Place 1 tablespoon chocolate chips (for caramel filled chocolates) or white creme chips (for cookies ‘n crème candies) in small microwave-safe bowl. Microwave at MEDIUM (50%) for 15 seconds; stir. If necessary, microwave at MEDIUM, an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. One at a time, dip about 1/4 inch of the tip of a lollipop stick into melted chocolate and insert into hole in bottom of chocolate piece. Place pointed end of chocolate piece into sugar; straighten so that piece is upright with stick pointing straight up. While chocolate is very soft, readjust stick so that it is straight. (You will probably need to straighten the stick several times before the chocolate hardens enough to hold the position; it is best to only work with a few at a time.) Once stick is firmly in position, insert into foam block.
3.Crumble cake into medium bowl; add just enough frosting so that the cake crumbs stick together and the mixture is moldable. For each pop, scoop out a level tablespoon mixture and roll into ball. Flatten ball slightly; shape around chocolate piece on stick so that the piece is covered and forms ball on top of the stick. Insert stick back into foam piece. Cover; refrigerate 2 to 3 hours, or until ready to dip. (The amount of cake mixture will vary depending on cake recipe used. Any extra cake mixture can be used to make additional pops or cake balls.)
4.Place remaining milk chocolate chips, white creme chips, and shortening in deep microwave-safe bowl (such as large glass measuring cup). Microwave at MEDIUM for 1 minute; stir. If necessary, microwave at MEDIUM, an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
5.Dip cake pop into melted chocolate mixture; gently tap off excess coating. Immediately add sprinkles; insert coated pop back into foam block. Repeat until all pops are coated. (If coating mixture cools and coating becomes difficult, microwave at MEDIUM 10 to 15 seconds; stir.) Use leftover coating for dipping pretzel rods or other snacks. Store pops in cool, dry place. Use pops within two weeks.
*Cake can be from a mix or your favorite recipe. Save the other half for another use.
*If you don’t have a foam block, fill bowl with about 3 inches granulated sugar. Insert sticks into sugar.
*Place container with melted chocolate in bowl filled with about 1 inch warm water to help keep the chocolate fluid longer. Be careful not to allow any water to get into the chocolate mixture.
*For best results, use the smallest nonpareils. Heavier sprinkles or candies will drag melted chocolate off the cake ball.
Find this recipe and more holiday treats at hersheys.com