Carrot Cake Pops

 

Ingredients

• 1

  box Betty Crocker™ Super Moist™ Carrot Cake Mix
• Water, vegetable oil and eggs called for on cake mix box
• 1/2

  cup grated carrot
• 1/2

  cup Betty Crocker™ Rich & Creamy Cream Cheese Frosting (from 1-lb container)
• 4

  cups white candy melts or coating wafers (24 oz)
• 2

  tablespoons shortening
• 50

  paper lollipop sticks
• 1

  cup finely chopped toasted walnuts
• Block of plastic foam

Steps 

1  Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs and adding grated carrot. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.

2  In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately dip top in walnuts, pressing to adhere. Poke opposite end of stick into foam block. Let stand until set.