Cookies and Cream Cake Pops,
Cookies and Cream Cake Pops, a simple no bake dessert or snack recipe inspired by a popular Starbucks treat recipe.
Yield: 30
Equipment
Materials
- Cake Crumbles from a 9X13" cake.
- 4 tbsp White Cake Frosting.
- 12 Sandwich Cookies.
- 16 oz While almond bark. - 8 squares
Instructions
- Start by separating the cookies. Place the cookie crumble portion in a medium bowl and the center filling in large mixing bowl.
- Line a rimmed baking sheet with parchment paper to use as a holding area.In the large mixing bowl that you placed your cookie filling, add the cake crumbles, and the frosting and mix until fully blended.
- Use a cookie scoop to scoop out balls from the cake mixture, roll the balls into shape if needed, and place the balls on your prepare baking sheet.
- Place the remaining portions of the sandwich cookie ins a zip top bag and crush the cookies well. Prepare a holding area that can be used to place the completed pops.
- In a microwave safe bowl, melt the almond bark, stopping every 30 seconds to stir, until creamy. Dip a cake pop stick into the melted almond bark, about a half inch deep, and then stick the dipped part into the first cake pop ball. Repeat this process with the remaining cake balls.
- .Dip the first cake pop into the melted bark and fully coat the ball with the melted bark. Then place it into the stand and sprinkle the cookie crumbs on top
- Repeat this process until all of the cake pops have been completed.Allow the cake pops to set before serving.