Recipe courtesy of Sarah Zorn
Recipe courtesy of Sarah Zorn
Watch how to make this recipe.
Fruitcake Pops
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- Level: Easy
- Total: 50 min (includes freezing time)
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 528
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 3 g
- Sugar
- 47 g
- Protein
- 5 g
- Cholesterol
- 12 mg
- Sodium
- 122 mg
- Level: Easy
- Total: 50 min (includes freezing time)
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 528
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 3 g
- Sugar
- 47 g
- Protein
- 5 g
- Cholesterol
- 12 mg
- Sodium
- 122 mg
Ingredients
Directions
Special equipment:
12 lollipop sticks- Place the fruitcake in the bowl of a food processor and grind to fine crumbs.
- Melt 3/4 cup of the white chocolate chips in the microwave, and then add to the fruitcake crumbs. Roll into 1 1/2-inch balls, about 12 total.
- Melt the remaining 2 cups white chocolate chips with the coconut oil in the microwave.
- Dip the tip of a lollipop stick in the melted chocolate mixture and stick in a cake ball. Place the pop on a waxed-paper-lined-baking-sheet, and repeat for the remaining pops.
- Freeze for 30 minutes.
- Dip the pops into the melted chocolate mixture to coat. Transfer to the baking sheet and rest until the chocolate hardens, about 3 minutes.
