Carrot Cake Pops Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ Carrot Cake Mix

Water, vegetable oil and eggs called for on cake mix box

1/2

cup grated carrot

1/2

                        cup Betty Crocker™ Rich & Creamy Cream Cheese Frosting (from 1-lb container)

4

cups white candy melts or coating wafers (24 oz)

2

tablespoons shortening

50

paper lollipop sticks

1

cup finely chopped toasted walnuts

Block of plastic foam

Preparation

Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs and adding grated carrot. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.

In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, 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. Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately dip top in walnuts, pressing to adhere. Poke opposite end of stick into foam block. Let stand until set.

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