These adorable Sweet and Salty Cake Pops make the perfect bite-sized treat for upcoming parties! Your guests will LOVE them!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: cake mix, chocolate, pretzel, pretzels
Servings: 16
Author: Angela
Ingredients
13.25ouncesBetty Crocker Chocolate Fudge Cake Mix
1/3cupVegetable Oil
1cupWater
3largeEggs
14ouncesChocolate Frosting
21ouncesChocolate Candy Melts{3 1/2 cups chocolate chips can be substituted}
1 1/3cupsCrushed Pretzels
16Pretzel Rods
Instructions
Preheat oven to 350 degrees for 9x13 glass or aluminum pan, or 325 degrees for nonstick pan.
Spray bottom only of pan with nonstick cooking spray.
Mix Cake Mix, Oil, Eggs & Water in bowl with hand mixer or stand mixer.
Transfer batter to cake pan, and bake for 28 - 33 minutes, or until toothpick inserted in center comes out clean.
Remove cake from oven, and allow to cool completely.
After cake has cooled, crumble it into a bowl.
Add frosting to the crumbled cake.
With a spoon, thoroughly mix the crumbled cake and frosting together. Next, form small balls and put them on a parchment lined cookie sheet in the freezer to chill.
Leave them in the freezer for at least a half hour.
When the cake balls are chilled, melt a few candy melts in a microwave safe bowl.
Dip long pretzel sticks into the melted candy melts and stick them into the cake balls. Put them back in the freezer for a few minutes to get cold and hard again.
While they are chilling, crush up pretzels. I put my pretzels in a ziplock bag and then rolled them out with a rolling pin.
Melt the rest of the candy melts, dip the cake pops in the melted chocolate and then roll them in the crushed pretzel. Have a jar or another narrow container in your freezer to set the cake pops in, immediately after rolling them in the crushed pretzel. They only take a moment to harden in the freezer and then they can be laid out on a plate or put into a container to store them.