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Rocky Road Cake Pops
Rocky Road Cake Pops
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Prep Time:
50 minutes
Total Time:
2 hours 15 minutes
Indulgent rocky road cake pops with chocolate, peanuts, and Betty Crocker™ cake mix – pure decadence!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Milk Chocolate Frosting
  • 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
Instructions:
  • Prepare the cake mix as directed on the box for a 13x9-inch pan with water, oil, and eggs. Allow to cool. Line a cookie sheet with waxed paper. Crumble the cake into a large bowl. Mix in frosting and 1 cup of chopped peanuts until well combined. Shape the mixture into 1 1/4-inch balls and place them on the prepared cookie sheet. Freeze until firm, then keep refrigerated until serving.
  • Microwave the candy melts and shortening in a microwavable bowl on Medium (50%) power for 1 minute, then in 15-second intervals until melted. Stir until smooth. Dip one end of a lollipop stick into the melted candy and insert it halfway into a cake ball. Repeat with the remaining cake balls. Place the cake pops back on the cookie sheet and refrigerate for 5 minutes.
  • Take out a few cake balls from the refrigerator at a time. Dip each ball into the melted candy until covered, then gently tap off any excess. Sprinkle with marshmallow bits and the remaining cup of chopped peanuts right away. Insert the opposite end of the stick into a foam block and allow the cake pops to stand until the coating is set.

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