reese's peanut butter cup cake pops
If you are a peanut butter lover, you will adore these delicious little treats. Every time I make these folks are asking for more! These are time-consuming to make, but you make almost 2 dozen at a time and people love to get these as gifts. The more you practice making them, the faster you will become at them. Good Luck!
Blue Ribbon Recipe
If you love Reese's cups, you'll love these cake pops! We used a yellow cake, but if you adore chocolate a devil's food cake would be wonderful. Adding peanut butter to the yellow cake really did remind us of a Reese's peanut butter cup center. Coating the cake balls in chocolate candy coating really turns the candy bar into a cake pop. We loved the sprinkle of crushed Butterfingers bars at the end. They do take some time to make, but well worth it in the end. You can make them for a party, bridal or baby shower, or even a treat for your valentine.
Ingredients For reese's peanut butter cup cake pops
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1 boxcake mix, devils food or yellow cake mix
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1 cancream cheese frosting
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3/4 cReese's peanut butter, creamy
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3regular sized Reese's peanut butter cups (melted)
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2 pkgdark chocolate melts, you can also use peanut butter melts
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24cake pop sticks (Michael's sells these in the aisle with the cupcake liners)
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24lollipop bags
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246" pieces of decorative ribbon to tie bottom of bags
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4ground up Butterfingers bars or various decorative sprinkles
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1large styrofoam block or a large box flipped over on its top with 24 holes punched into it (use a screwdriver to do this)
How To Make reese's peanut butter cup cake pops
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1You can either make your own vanilla or devil's food cake from scratch or if time is short you can make a store-bought mix. Follow the box directions and add 1/2 - 3/4 of a cup of creamy peanut butter. You can add more or less depending on how strong you like it. -
2Pour into a 9x13 baking dish and bake as directed. Allow to cool completely.
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3Once cooled, crumble the cake with a fork into small pieces.
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4Melt 3 regular-size or 6 small Reese's peanut butter cups in the microwave in 30-second increments. Do not substitute any other type of peanut butter cup. The flavor will not be the same! Add the slightly cooled peanut butter cups to 3/4 of a cup of the cream cheese frosting and mix well.
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5Gently incorporate frosting into the cake crumbs.
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6Make half-dollar size balls and place them on a wax paper-covered cookie sheet. (Should make 20-24.) Place them in the freezer for a little while to firm up (at least a few hours). Ideally, you will want to plan ahead and leave them in the freezer overnight. They are so much easier to deal with then.
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7Before you take the cake pops out of the freezer, melt them in 30-second intervals. I like to use dark chocolate, but you can also use peanut butter-flavored melts. Merckens makes the best, but Wilton's will work too.
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8Once you are ready to begin, remove the cake pops from freezer. Dip the tip of your lollipop stick in a little of the melted candy coating.
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9Insert the chocolate-coated stick into the cake balls (insert about halfway) and allow the chocolate to set.
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10Carefully coat each cake pop making sure the entire cake ball is covered. You may need to coat twice.
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11When the chocolate is almost set, sprinkle the top half of the cake pop with ground-up Butterfinger candy bars, finely chopped peanut butter cups, or orange and brown decorative sprinkles. Insert them into a styrofoam block to allow them to dry.
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12Once completely set, you can use the smaller lollipop bags and decorative ribbon to cover them. I like to coordinate the ribbon with the type of cake pop. I used brown and orange striped ribbon for my peanut butter cake pops. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
