Best Jack O Lantern Pops Recipes

JACK-O'-LANTERN CAKE POPS

Steps:

• 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; mix well. Shape into 1 1/4-inch balls; flatten tops slightly. Place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave orange 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 rounded bottom of 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in melted orange candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach licorice to look like handle, holding in place until set. Let stand until coating is set.
• Spoon melted black candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe jack-o'-lantern face onto each cake pop. Use melted orange candy to attach candies to tops of pops.

JACK-O'-LANTERN POPS

Steps:

• In a large saucepan, combine marshmallows, butter and salt. Cook and stir over medium-low heat until melted. Remove from heat; tint orange with red and yellow food coloring. Stir in cereal. , With buttered hands, shape mixture into six pumpkins. Insert a wooden pop stick into each pumpkin., Cut chocolate Tootsie Rolls crosswise in half; press one half into the top of each for stems. Cut AirHeads into thin strips; roll between hands to form vines. Press vines into pumpkins near stem. For leaves, roll out green Tootsie Rolls on waxed paper to 1/8-in. thickness. With kitchen scissors, cut out leaves and attach to vines., Add Jack-o'-lantern faces using decorating gel or additional Tootsie Roll cutouts made with yellow and chocolate Tootsie Rolls.

JACK-O'-LANTERN CAKE POPS RECIPE - (3.8/5)

Steps:

• Heat oven to 350 F. Bake cake as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well with spoon. Roll cake mixture into 1-inch balls; place on cooke sheet. Freeze about 15 minutes or until firm. Refrigerate to keep chilled. In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove a few cake balls from the refrigerator at a time so the rest remain chilled. Dip tip of 1 lollipop stick about 1/2 inch into candy coating and insert stick straight into 1 cake ball no more than halfway. Dip cake pop into melted coating; immediately insert mint on tip for pumpkin stem. Hold candy in place until set, 1 to 2 minutes. (Reheat coating in microwave if it is too thick to coat.) Carefully insert stick into Styrofoam block. Repeat steps with remaining cake balls. Using decorating pen, draw jack-o'-lantern face on each pumpkin.