Fruitcake Pops Recipes
DON'T THROW THAT OUT: FRUITCAKE POPS
Provided by Food Network
Time 30m
Yield 12 Pops
Number Of Ingredients 3
Steps:
- Step 1: Take 2 cups cubed leftover fruit cake and grind to fine crumbs in a food processor.
- Step 2: Melt 3¿4 cup white chocolate chips in microwave and add to cake crumbs. Step 3: Roll into 1.5-inch balls.
- Step 4: Melt 2 cups white chocolate with 1¿4 cup melted coconut oil to make magic shell.
- Step 5: Dip lollipop stick tips into chocolate coconut mixture and place one stick into each cake ball; place on a tray lined with waxed paper, and put into the freezer for 30 minutes.
- Step 6: Remove and dip into chocolate oil mixture to coat. Transfer to baking sheet. Allow chocolate to harden (about 3 minutes)
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- In a large bowl, break up the fruitcake into small and even crumbs. Mix in two tablespoons of frosting and test to see if the mixture will hold together in a ball by squeezing some in your hand. If the mixture is still quite crumbly, add a little more frosting until it can hold its shape.
- Scoop about two tablespoons worth of the mixture unto your hands and roll it into a ball. Repeat this step until all of the fruitcake is used up and place the balls onto a parchment lined baking sheet.
- In a small microwave safe bowl, melt quarter cup of the white chocolate chips and dip the tip of the cake pop sticks into the chocolate. Press the sticks about half-way down into each ball of fruitcake and pop in the freezer for about 20–30 minutes to firm up.
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