I’ve reinterpreted everyone’s favorite Girl Scout Cookie into everyone’s other favorite thing– cake pops!
Sorry for the lag in posts here, I’ve been buried up to my neck in this lovely Boston snow. But in between shoveling sessions, I’ve whipped up this little post to celebrate the only good thing about February: it’s Girl Scout cookie season!
Thin Mints Cake Pops
- 1 Box chocolate cake mix (cook as directed on box for 13 x 9 cake)
- 1 (16 oz.) Can chocolate frosting
- ¼ tsp. Peppermint extract
- Semi-sweet chocolate chips
- White chocolate chips (or white candy melts)
- Green sugar sprinkles
- Lollipop sticks (or popsicle sticks)
- After cake is cooked and cooled completely, crumble into large bowl.
- Add all the frosting to the bowl, and peppermint extract. Mix thoroughly.
- Roll mixture into quarter size balls and place on wax paper covered cookie sheet (approximately 45-50 balls).
- Place in the freezer for a little while to firm up.
- In a small bowl, melt chocolate chips in the microwave at 30 sec intervals, stirring in between, until melted.
- Dip the tip of your lollipop stick in a little of the melted chocolate coating and insert (a little less than halfway) into the cake balls.
- Once firm, carefully insert the cake ball into the chocolate coating by holding the lollipop stick and rotating until covered. Once covered remove and gently tap and rotate until the excess chocolate falls off.
- Place in a styrofoam block to dry.
- Place about ¼ cup of white chocolate chips into a zip-lock baggie and microwave for 20 second intervals, until melted. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over pops.
- Sprinkle green sugar over pops while white drizzle is still wet.