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Halloween Cake Pops

These Halloween cake pops are bite-sized treats made by mixing crushed biscuits with cream cheese, shaping them into balls, and coating with glossy dark chocolate. Decorated with sprinkles and edible eyes, they have a fun, festive appearance and a crunchy exterior with a soft, crumbly center. Perfect for parties or a seasonal sweet fix, they combine simple ingredients with playful presentation.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: Halloween
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate for coating
  • 150 g biscuit cookies digestives or graham crackers
  • 100 g cream cheese softened
  • sprinkles and edible eyes decorative toppings for decoration
  • 12 sticks lollipop sticks wood or plastic

Equipment

  • Double boiler or heatproof bowl over saucepan
  • Baking sheet lined with parchment paper
  • Lollipop sticks
  • Decorating tools and edible decorations

Method
 

  1. Begin by melting the dark chocolate in a double boiler or a heatproof bowl set over simmering water, stirring gently until smooth and glossy. This will create a perfect coating for your cake pops.
  2. Crush the biscuits into fine crumbs using a rolling pin or food processor, until they resemble sand. Transfer the crumbs to a mixing bowl.
  3. Add the softened cream cheese to the biscuit crumbs and mix thoroughly with a spoon or spatula until the mixture holds together like dough.
  4. Shape the mixture into small, round balls about the size of a golf ball, and place each onto a parchment-lined baking sheet. This helps them set and keeps them from sticking.
  5. Chill the cake balls in the refrigerator for at least 30 minutes until they are firm and easier to handle.
  6. Once chilled, insert a lollipop stick into the center of each cake ball, pressing gently to secure it.
  7. Dip each stick-embedded cake ball into the melted dark chocolate, turning to coat evenly. Gently tap off any excess chocolate.
  8. Place the coated cake pops back on the parchment-lined sheet and decorate with sprinkles and edible eyes while the chocolate is still wet.
  9. Allow the chocolate coating to set completely at room temperature, or speed up the process by placing the tray in the refrigerator for about 30 minutes.
  10. Once the chocolate is firm and shiny, your spooky Halloween cake pops are ready to serve! Enjoy these adorable, crunchy treats that are perfect for any festive occasion.

Notes

Make sure the chocolate isn't too hot when dipping to prevent melting the decorations. You can store cake pops in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.