Ingredients
1
box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1
cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)
2
cups chopped dry-roasted peanuts
4
cups chocolate candy melts or coating wafers (24 oz)
2
tablespoons shortening
60
paper lollipop sticks
1
canister (3 oz) vanilla mini marshmallow bits (about 2 cups)
Block of plastic foam
Preparation
Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and 1 cup of the chopped peanuts; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes.
Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately sprinkle with marshmallow bits and remaining 1 cup chopped peanuts. Poke opposite end of stick into foam block. Let stand until set.
