Rocky Road Cake Pops

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.

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.

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.