Cake pops à la pâte à biscuits

Ingredients
  • 1 container of Cookie Bluff Praline Brownie Dough (400 g)
  • 200 g (about ½ lb) 70% dark chocolate, cut into pieces
  • Mini-candies of your choice
Triple chocolate brownies
  • Servings

    12 cake pops

  • Prep Time

    15 minutes

  • Chilling Time

    30 minutes

  • Freezing Time

    30 minutes

Step 1

Shape the cookie dough into twelve balls, then place them on a baking sheet lined with parchment paper. Refrigerate for 30 minutes.

Step 2

Prick each ball of dough on a mini bamboo skewer or lollipop stick. Return the balls to the baking sheet. Freeze for 30 minutes.

Step 3

Melt the chocolate in the microwave, in a microwave-safe bowl.

Step 4

Dip a ball of dough in the melted chocolate and immediately sprinkle with mini-candies. Repeat with the rest of the balls.

Step 5

Place the cake pops in airtight containers. Freeze.

Step 6

About 30 minutes before serving, let the cake pops thaw in the refrigerator.

Buy, open and enjoy

No more complicated than that!

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