We are back y’all! Mishloach Manos Part 2, and we could not be more excited! (Check here for Part 1!) We have a real treat coming at you today. What’s better than the classic pairing of peanut butter and chocolate? Making them into Chocolate Peanut Butter Cake Pops! These small sweet bites are perfect for including in your Mishloach Manos. Just make sure you hide them until Purim, or there may not be any left!
This is also a great activity to do with your kids. They can help with almost every step along the way, from rolling the balls to putting in the sticks to dipping them in the chocolate. So if your kids are home any day this week, you now have an activity to keep them busy, and they will be helping you make your Chocolate Peanut Butter Cake Pops without realizing it.
Now let’s say you don’t like peanut butter – that’s ok! No judgment around here! We also understand that people have peanut allergies or try to send peanut-free mishloach manos! We are here and ready to accommodate you! You can easily sub out the peanut butter or a few different things. 1) Try lotus butter; you can even swap the cake mix here for vanilla and do Lotus Blondies Cake Pops. 2) Nutella (if you are not married to the idea of staying nut-free) will make a great substitute. 3) Last but certainly not least, Israeli Chocolate Spread will give you Triple Chocolate Cake Pops! Did you try any other combinations? Let us know how it went in the comments below! We love hearing about your cooking adventures!
XO,
-R
PrintChocolate PeaNUT Butter Cake POPs
We are back y’all! Mishloach Manos Part 2, and we could not be more excited! (Check here for Part 1!) We have a real treat coming at you today. What’s better than the classic pairing of peanut butter and chocolate? Making them into Chocolate Peanut Butter Cake Pops! These small sweet bites are perfect for including in your Mishloach Manos. Just make sure you hide them until Purim, or there may not be any left!
- Prep Time: 4.5 hours
- Total Time: 54 minute
- Yield: 3–4 dozen cake pops 1x
Ingredients
1 9×13 pan prepared chocolate cake – you can use your favorite recipe or a boxed cake mix
2 sticks room temperature margarine
2 cups powdered sugar
1/4 cup creamy peanut butter
For the coating:
4 cups + 1/2 cup chocolate chips
4 tbsp oil
Crushed peanuts, sprinkles, or edible glitter if desired
Instructions
Using an electric mixer in a large bowl, combine the margarine, powdered sugar, and peanut butter until creamy. This is your peanut butter frosting.
Crumble your chocolate cake into the frosting.
Mix the frosting and cake until a thick mixture forms. I found the easiest way to do this was with my hands.
Refrigerate the mixture for 1 hour to make it easier to work with
Roll the mixture into one inch balls and place on a sheet tray or in a foil pan in a single layer
Melt the 1/2 cup of chocolate chips in the microwave and coat the end of the cake pop stick with chocolate before sticking it in the ball. This will help the cake pop adhere to the stick.
Refrigerate the pops for 2 hours
Melt the rest of the chocolate chips with the oil in the microwave in a small but deep container – this will make dipping easier.
Dip each cake pop in the chocolate and if desired, then dip in the crushed peanuts, sprinkles, etc.
Let set in the fridge for 1 hour or until very hard.
Keywords: chocolate, peanut butter, dairy-free, vegetarian, sweet
