Type what you have

Ingredients

• ✓ lollipop stick
• candy coating melts
• doughnut hole
• candy sprinkle

Instructions

1. 1 Place about 1/4 cup candy melts into a small microwave-safe bowl and melt in the microwave at 40 percent power for 30 seconds. Stir the candy coating and continue to heat in 30 second-intervals until the coating is just warm and completely melted.
2. 2 Poke a hole halfway through doughnut holes with lollipop sticks then remove the sticks. Dip the end of the sticks into the melted coating and reinsert into doughnut holes (this holds the doughnut holes firmly on the sticks). Stick doughnut pops upright into a block of plastic foam and place into the refrigerator for 1 hour to firm up.
3. 3 When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt in 30-second intervals until the coating is warm and smoothly melted.
4. 4 Dip doughnut holes into the coating, covering it completely. Hold dipped pops over a bowl and sprinkle with candy sprinkles. Return decorated pops to the plastic foam block to set.

By faydra999

Ingredients

• ✓ lollipop stick
• sugar cookie
• cream cheese
• white candy melt
• candy sprinkle

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
3. 3 Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
4. 4 While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
5. 5 Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.

By Nicole McLaughlin

Ingredients

• ✓ lollipop stick
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• white chocolate chip
• coconut
• candied ginger

Instructions

1. 1 Preheat and grease a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl.
3. 3 Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
4. 4 Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
5. 5 Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped. Drizzle white chocolate over each waffle pop.
6. 6 Sprinkle coconut and candied ginger over the melted chocolate on each waffle pop, lightly pressing toppings to help stick to chocolate as it cools and firms.

By foodelicious

Ingredients

• ✓ lollipop stick
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• dark chocolate chip
• white chocolate chip
• coconut
• macadamia nut

Instructions

1. 1 Preheat and grease a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl.
3. 3 Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
4. 4 Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
5. 5 Melt dark chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Transfer melted dark chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over 1 side of each waffle pop.
6. 6 Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over the dark chocolate.
7. 7 Sprinkle coconut and macadamia nuts over the melted chocolate, pressing lightly to help toppings stick while chocolate cools and firms.

By foodelicious

Ingredients

• ✓ lollipop stick
• yellow cake mix
• water
• egg
• vegetable oil
• cream cheese
• chocolate confectioners' coating

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool cake completely, at least 1 hour.
4. 4 Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.
5. 5 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
6. 6 Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.

By Queen

Ingredients

• ✓ lollipop stick
• white chocolate
• blue food coloring
• marshmallow
• yellow food coloring
• red food coloring
• candy eyeball
• black decorating gel

Instructions

1. 1 Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard.
2. 2 Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up.
3. 3 Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions.
4. 4 Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours.
5. 5 Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.

By stella

Ingredients

• ✓ lollipop stick
• yellow cake mix
• water
• egg
• vegetable oil
• chocolate frosting
• chocolate candy melt
• decorating icing
• candy sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat cake mix, water, oil, and eggs in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more.
3. 3 Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Remove from the oven and cool completely, at least 1 hour.
5. 5 Crumble cooled cake into a large bowl.
6. 6 Stir frosting into the crumbled cake until mixture is sticky and starts to come together but is not too smooth. Refrigerate until chilled, for at least 30 minutes.
7. 7 Roll cake mixture into eighteen 1 1/2-inch balls and place on a baking sheet.
8. 8 Place about 1/4 cup candy melts in a microwave-safe bowl. Microwave on high until melted, about 20 seconds.
9. 9 Push a lollipop stick halfway into each ball of cake mixture.
10. 10 Gently dip balls into the melted chocolate to coat, then place upright in a block of styrofoam.
11. 11 Decorate with candy sprinkles while chocolate coating is wet. Repeat to make remaining cake pops, melting more candy melts as needed.
12. 12 Enjoy!

By Miss Amy

Ingredients

• ✓ lollipop stick
• pancake
• cream cheese frosting
• maple syrup
• powdered sugar
• milk
• cinnamon
• bacon
• bacon
• styrofoam base

Instructions

1. 1 Add pancakes, torn into quarters, into a food processor and pulse until fine. Transfer to a large mixing bowl, then combine with cream cheese frosting and 1 tablespoon maple syrup until consistent.
2. 2 Use a cookie scoop to portion out 1 inch balls of the pancake dough. Arrange on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
3. 3 In a medium bowl, whisk together the powdered sugar, milk, 1 tablespoon maple syrup, and cinnamon until smooth. Add more milk if the mixture is too thick.
4. 4 Dip the tip of one lollipop stick into the glaze, then insert it about halfway into the center of the ball. Carefully dip the pancake ball into the powdered sugar glaze, using a spoon to help drizzle the glaze around the sides and the bottom.
5. 5 Skewer the bottom of the sticks into a styrofoam base so the cake pops stand upright as you work, allowing any excess glaze to drip off. Stick a piece of bacon onto the top.

By Annie Campbell

Ingredients

• ✓ lollipop stick
• pie crust
• white sugar
• cinnamon
• nutmeg
• lemon zest
• cornstarch
• blueberry
• egg
• white sugar
• cookie pop stick

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
3. 3 Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
4. 4 Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.

By ScandoGirl

Ingredients

• ✓ lollipop stick
• butter
• cream cheese
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• food coloring

Instructions

1. 1 In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
2. 2 In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
4. 4 Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

By Terri

Ingredients

• ✓ lollipop stick
• cream cheese
• sugar
• sour cream
• all-purpose flour
• vanilla
• salt
• egg
• white confectioners' coating
• semisweet chocolate chip
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese and sugar together in a large bowl with an electric mixer until smooth. Mix in sour cream, scraping down the sides of the bowl, until well blended. Add flour, vanilla, and salt until well combined. Add eggs, one at a time, beating well after each addition. Pour batter into a 9-inch springform pan.
3. 3 Bake in the preheated oven until the edges of the cake begin to turn golden, 50 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight.
4. 4 Scoop out round balls of cheesecake using a small cookie scoop. Roll into 1 ½-inch balls and place on a cookie sheet lined with waxed paper. Push lollipop sticks into each cheesecake ball. Transfer to freezer until firm, about 30 minutes.
5. 5 Melt white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating, then into preferred toppings. Place on waxed paper until coating is set. Refrigerate.

By Cher

Ingredients

• ✓ lollipop stick
• cooking spray
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• white chocolate chip
• candy sprinkle
• colored sugar

Instructions

1. 1 Grease a waffle iron with cooking spray and preheat according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl.
3. 3 Whisk milk, beaten eggs, butter, and vanilla extract together in a separate bowl. Pour over flour mixture; stir until batter is just moistened.
4. 4 Scoop 2 teaspoons of batter into the waffle iron for each waffle pop, leaving space between each one. Insert a lollipop stick 3/4 of the way into each pool of batter. Close lid; cook until golden and crispy, about 1 minute. Transfer waffle pop to a cooling rack. Repeat with remaining batter and lollipop sticks.
5. 5 Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
6. 6 Scoop melted chocolate into a pastry bag fitted with a small writing tip or into a plastic resealable bag with a corner snipped off. Drizzle chocolate over one side of the waffle pops.
7. 7 Sprinkle candy sprinkles and colored sugar over pops while chocolate is still warm. Let cool until chocolate firms up, about 5 minutes.

By foodelicious

Ingredients

• ✓ lollipop stick
• cooking spray
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• dark chocolate chip
• peanut
• sea salt

Instructions

1. 1 Grease a waffle iron with cooking spray and preheat according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and 1/2 teaspoon salt together in a large bowl.
3. 3 Whisk milk, beaten eggs, butter, and vanilla extract together in a separate bowl. Pour over flour mixture; stir until batter is just moistened.
4. 4 Scoop 2 teaspoons of batter into the waffle iron for each waffle pop, leaving space between each one. Insert a lollipop stick 3/4 of the way into each pool of batter. Close lid; cook until golden and crispy, about 1 minute. Transfer waffle pop to a cooling rack. Repeat with remaining batter and lollipop sticks.
5. 5 Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
6. 6 Scoop melted chocolate into a pastry bag fitted with a small writing tip or into a plastic resealable bag with a corner snipped off. Drizzle chocolate over one side of the waffle pops.
7. 7 Sprinkle peanuts and a small pinch of flaked salt over pops while chocolate is still warm. Let cool until chocolate firms up, about 5 minutes.

By foodelicious

Ingredients

• ✓ lollipop stick
• butter
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• lemon
• cream cheese
• butter
• confectioners sugar
• lemon juice
• styrofoam block
• confectioners' coating
• candy sprinkle

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.
2. 2 Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.
4. 4 Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.
5. 5 Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.
6. 6 Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.
7. 7 Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.
8. 8 Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
9. 9 Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.
10. 10 Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.

By Allrecipes Member