SECRET CENTER CHOCOLATE PEANUT BUTTER CAKE POPS

Secret Center Chocolate Peanut Butter Cake Pops image

These peanut butter and chocolate cake pops with a surprise in the middle were inspired by Betty Crocker Facebook fan Rose and brought to life by the Betty Crocker Kitchens.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h

Yield 18

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Reese's Peanut Butter & Chocolate cupcake mix
Water, vegetable oil and eggs called for on cupcake mix box
18 paper lollipop sticks
18 Reese's Peanut Butter Cups Unwrapped Mini cups (from 8-oz bag)
1 package (16 oz) vanilla-flavored candy coating (almond bark)
Colored candy sprinkles or other candy decorations, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cupcakes as directed on box; cool completely, about 30 minutes.
Make peanut butter filling as directed on box except omit placing the filling in pastry bag. In large bowl, crumble cake; stir in filling until well blended.
Turn candies upside down. Carefully insert sticks into the center of each candy but do not push all the way through. Form cake mixture into 1 1/2-inch balls around each unwrapped mini cup. Place on waxed paper or plastic wrap-lined cookie sheet. Freeze 1 to 2 hours or until firm.
In 1-quart microwavable bowl, microwave the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth. Remove one-half of the balls from freezer. Dip and roll each ball in coating. Place on waxed paper-lined cookie sheet. Immediately sprinkle with decorations. Store in airtight container in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 15 g, TransFat 0 g