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.
Rocky Road Cake Pops
- Prep Time 50 min
- Total 2 hr 15 min
- Servings 60
- Ingredients 9
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
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Step1Make 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.
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Step2In 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.
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Step3Remove 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
Nutrition Facts are not available for this recipe
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