These easy no-bake cake pops make a great project for kids. Hit up your local bulk-food store for decorating sugar, dragées and sprinkles in assorted holiday colours. You’ll need 16 lollipop sticks—use them to also punch holes into a block of foam, then stand the cake pops upright once you get them onto the sticks for easy decorating.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
Ingredients
Method
In food processor, pulse wafers with granulated sugar until in fine crumbs. Transfer to bowl. Stir in apple juice and corn syrup. Shape by 2 tbsp into 16 balls, washing and drying hands when beginning to stick. Refrigerate on parchment paper–lined plate for 30 minutes.
In microwaveable bowl, microwave white chocolate on medium-high in 10-second intervals, stirring each time, until smooth, about 40 seconds. Dip 1 end of each of 16 lollipop sticks into melted wafers; insert chocolate-covered end of each halfway into 1 cake ball. Stand upright in foam block or cake pop stand. If cake pops soften, refrigerate for 15 minutes.
In separate microwaveable bowls, microwave green chocolate and red chocolate on medium-high in 10-second intervals, stirring each time, until smooth, about 40 seconds. Alternately dip cake pops into chocolates to coat, letting excess drip back into bowls. Refrigerate until set, about 30 minutes. Pipe remaining chocolate onto cake pops, if desired; dip into decorating sugar, dragées or sprinkles (if using). Refrigerate until set.
Tip from The Test Kitchen: If the coating isn't running off the pops evenly, add 1 tsp oil to thin it out. It also helps to tap the pops on the edge of the bowls to smooth the coating. The mixture may continue to thicken as it cools; if so, microwave for 15 seconds to return to dipping consistency.
Makes 16 pieces.
Nutritional facts Per piece: about
- Sodium 99 mg
- Sugars 33 g
- Protein 3 g
- Calories 298.0
- Total fat 14 g
- Potassium 124 mg
- Cholesterol 12 mg
- Saturated fat 7 g
- Total carbohydrate 42 g
%RDI
- Iron 4.0
- Folate 6.0
- Calcium 7.0
- Vitamin C 5.0
