Ultra Peanut Buttery Cake Pops
When I was about 10 years there was no more hyped treat than cake pops. In contrary to the classic cream cheese and overly sweet cake pops of my childhood these are made with lots of delicious peanut butter and are perfectly sweet. Not to forget, the combination of peanuts an chocolate is simply delicious.
- Yield: 12 cake pops 1x
Ingredients
Scale
- 200g / 7 oz worth of crumbled vanilla cake (half a batch of worth of this cake without the topping)
- 4 tbsp peanut butter, preferably salted
- 4–6 tbsp milk of choice, amount depending on the moistness of the cake
- 12 lollipop sticks
- About 75g / 2,6 oz melted chocolate for dipping
- A large handful roasted salted peanuts, finely chopped
Instructions
- Using your hands, combine the crumbled cake with the peanut butter and milk in a large bowl. The mixture should be moist, hold it’s shape and easily be shaped into a ball. If too dry add more milk.
- Divide the mixture into 12 balls, place on a large plate lined with parchment paper or plastic wrap, and stick a lollipop stick in each.
- Dip each ball in the melted chocolate and dip the bottom in the chopped peanuts. Be careful so the ball doesn’t slip of the stick. Place on the plate and let the chocolate harden in room temperature, the fridge or freezer. Enjoy!
Find it online: https://hannaekelund.com/peanut-butter-cake-pops/