Ingredients:

• 1 Yellow or White cake, prepared (box cake)
• 1/2 c. Vanilla frosting (ready to spread)
• 1 10 oz. package Andes Peppermint Crunch Baking Chips,
• divided 1 package white coating candy
• OPTIONAL: Sprinkles, nonpareils, sugars, finely chopped Baking Chips

Materials:

• 1 pkg. Lollipop sticks
• Styrofoam, block

Directions:

Make cake according to the package directions, adding 1/2 c. Andes Peppermint Crunch Baking Chips to the batter, then bake. Let cake cool completely. Cut off browned outside of cake. Crumble remaining cake into a large mixing bowl until all the crumbs are an evenly fine texture. Add frosting a bit at a time, working it into the crumb mixture until the crumbs start to cling together. Roll 1-1/2” firm balls of the cake mixture in your hands. Place all the balls in the freezer for 30-60 minutes. Prepare all your decorating supplies. Make sure to have a block of Styrofoam ready to support the dipped pops until they dry. Remove cake balls from freezer and carefully insert the sticks about 1” into the balls. Melt the package of white coating candy in a deep narrow microwave safe container Set microwave for 30 seconds and stir, heat an additional 15seconds and stir until completely melted and smooth. Do not over heat. Stirring will help melt the last pieces. Dip cake balls one at a time into the melted candy until completely covered. Let the excess drip off. Stick the decorated cake pop, stick first, into the Styrofoam block. Add sprinkles while coating is still wet as it will harden quickly. Store in an air tight container or wrap individual pops as gifts or party favors.

Yield:

About 2 Dozen