Fried Chicken Cake Pops
- Level: Easy
- Yield: 16 cake pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 563
- Total Fat
- 29
- Saturated Fat
- 9
- Carbohydrates
- 78
- Dietary Fiber
- 2
- Sugar
- 54
- Protein
- 3
- Cholesterol
- 2
- Sodium
- 436
- Total: 2 hr 30 min
- Active: 1 hr
Ingredients
Cooking spray
1 15- to 16-ounce box chocolate cake mix (plus required ingredients)
1 cup cream cheese frosting
16 mini marshmallows
16 pretzel sticks
2 cups white candy melts
1 12-ounce package butterscotch chips
2 to 4 tablespoons coconut oil
1/4 cup crushed cornflakes
Flaky sea salt, for topping
Directions
- Coat a 9-by-13-inch cake pan with cooking spray. Prepare the cake mix as directed and spread in the pan. Bake and cool as the label directs.
- Crumble the cake in a large bowl. Add the frosting and mix with your hands until fully combined.
- Using damp hands, form the mixture into 16 compact egg shapes (2 to 21/2 inches long), pinching each slightly in the center. Arrange on 2 parchment-lined baking sheets.
- Stick a mini marshmallow on one end of each pretzel, then insert into the cake balls, reshaping as needed. Return the ?drumsticks? to the baking sheets. Freeze until slightly firm, 15 to 20 minutes.
- Melt the candy melts in a bowl in the microwave. Dip the marshmallow-topped pretzels in the candy melts; return to the baking sheets and refrigerate until set. Redip to form a thicker coating; refrigerate.
- Microwave the butterscotch chips with 2 tablespoons coconut oil, stirring, until melted (add more coconut oil as needed until pourable). Stir in the cereal. Spoon the mixture over the cake part to coat; sprinkle with salt. Refrigerate until set.