SNICKERS Easter Cake Pops

These no-bake Easter treats are festive and fun to prepare – and fun to eat!

Prep Time: 30 minutes

Total Time: 30 minutes (+ 1 hour 15 minutes freezing time)

Makes: 12 servings



Ingredients:

8 Snickers Minis, divided

1/4 cup 35% heavy cream

3 oz finely chopped white chocolate

1 pkg (8 oz) brick-style plain cream cheese, at room temperature

1/3 cup icing sugar, sifted

4 oz pastel-colored candy melts, melted

1 tbsp pastel-colored candy sprinkles

Instructions:
Chop Snickers Minis; set aside. Heat cream in small saucepan set over medium heat until steaming; remove from heat. Stir in white chocolate. Let stand for 1 minute; stir until melted.



Meanwhile, using electric mixer, beat together cream cheese and icing sugar until light and fluffy; beat in white chocolate mixture until blended. Fold in half of the Snickers Minis. Cover and freeze for about 15 minutes or until firm.
Using 2 tablespoonfuls at a time, shape mixture into 12 balls. Place on parchment paper–lined baking sheet. Press 6-inch lollipop stick into each ball. Freeze on baking sheet for 1 to 2 hours or until solid.



Dip cake pops into candy melts, gently shaking excess back into bowl; place in plastic foam to stand upright.

Sprinkle with remaining chopped Snickers Minis and sprinkles. Let stand until set.

Tip: Make pops all year long by using seasonal-colored candy melts.

Nutrition Facts

Per 1 cheesecake pop

Calories 210

Fat 14g

Saturated Fat 9g

Cholesterol 30mg

Sodium 115mg

Carbohydrate 18g

Fiber 0g

Sugars 17g

Protein 3g