Recipe courtesy of Sarah Zorn
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30 min
30 min
12 Pops



Special equipment: 12 lollipop sticks

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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