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Rocky Road Cake Pops

Rocky Road Cake Pops
  • Prep 50 min
  • Total 2 hr 15 min
  • Servings 60
Chocolate candy and peanuts come together in these wonderful rocky road cake pops – dessert that’s made using Betty Crocker™ Super Moist™ cake mix and frosting.
Updated March 16, 2020

Ingredients

  • 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)
  • 2 cups chopped dry-roasted peanuts
  • 4 cups chocolate candy melts or coating wafers (24 oz)
  • 2 tablespoons shortening
  • 60 paper lollipop sticks
  • 1 canister (3 oz) vanilla mini marshmallow bits (about 2 cups)
  • Block of plastic foam

Steps

  • 1
    Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and 1 cup of the chopped peanuts; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  • 2
    In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes.
  • 3
    Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately sprinkle with marshmallow bits and remaining 1 cup chopped peanuts. Poke opposite end of stick into foam block. Let stand until set.

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Total Fat
10g
0%
Saturated Fat
4g
0%
Sodium
95mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
0g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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