Halloween Sprinkle Pops Recipes

HALLOWEEN SPRINKLE POPS

Halloween Sprinkle Pops image

Transform sugar cookies into a fun Halloween-inspired dessert using Betty Crocker® Decorating Cookie Icing and candy sprinkles.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 20

Number Of Ingredients 7

Ingredients

1 pouch Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter, softened
1 egg
20 craft sticks (flat wooden sticks with round ends)
1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing orange icing
Assorted Halloween candy sprinkles

Steps:

In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
Heat oven to 375°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch pumpkin-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Insert craft stick halfway into center of each cookie.
Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Decorate cookies with icing and candy sprinkles. Let stand until set.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 100 mg

EASY HALLOWEEN CAKE POPS

Easy Halloween Cake Pops image

Add a festive and delicious touch to your Halloween party with this easy cake pop recipe - using Betty Crocker™ Super Moist™ butter pecan cake mix and Rich & Creamy frosting. It's a fun dessert on a stick!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 54

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ butter pecan cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
3 cups orange candy melts
3 tablespoons shortening
3 cups black candy melts
54 paper lollipop sticks
Halloween candy sprinkles
Block of plastic foam

Steps:

Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated
In microwavable bowl, microwave orange candy melts and half of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with black candy melts and remaining shortening. Dip tip of 1 lollipop stick about 1/2 inch into either color melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip half of the cake balls in melted orange candy and half in black candy; tap off excess. Decorate with candy sprinkles. Poke opposite end of stick into foam block. Let stand until set.
Reheat remaining melted candy if necessary. Drizzle orange pops with melted black candy; drizzle black pops with melted orange candy.

Nutrition Facts : Calories 180, Carbohydrate 23 g, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg

HALLOWEEN CAKE POPS

Halloween Cake Pops image

It's scary how adorable these festive Halloween cake pops are! You can easily switch up the decorations--these are just four of our favorites --so choose whatever combination works for you.

Provided by Food Network Kitchen

Categories dessert

Time 3h40m

Yield about 46 cake pops

Number Of Ingredients 7

Ingredients

One 15.25-ounce box yellow cake mix (plus required ingredients)
1 cup vanilla frosting, plus more as needed
10 ounces orange candy melting wafers
Jumbo black nonpareils, for decorating
10 ounces black candy melting wafers
Black sanding sugar, for decorating
Small orange nonpareils, for decorating

Steps:

Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
Break the cake into pieces and transfer to a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
Using a 3/4-ounce scoop, form the mixture into about 46 balls and put them on a parchment-lined baking sheet. Refrigerate until firm, about 30 minutes.
Meanwhile, put the orange candy melting wafers in a microwave-safe bowl and microwave until melted according to the package directions. Dip 1/2 inch of the tip of each of 46 lollipop sticks into the candy and then stick each tip halfway into a cake ball. (It's ok to use one color for this part.) Refrigerate the cake pops until completely chilled, about 1 hour.
Microwave the orange candy again until melted and pour into a tall narrow glass. Dip 23 cake pops into the candy and let any excess run off. To make spider cake pops, place a jumbo black nonpareil on top and slightly above center of as many of the orange-dipped pops as you choose while the coating is still wet. Stick the orange-dipped pops--both the plain and nonpareil-topped ones--in a 9.8-by-11.8-inch Styrofoam block and let set completely.
Meanwhile, place the black candy melting wafers in a microwave-safe bowl and microwave until melted according to the package directions. Pour the candy into a tall narrow glass. Dip the remaining 23 cake pops into the candy and let any excess run off. To make black sparkle cake pops, sprinkle as many of the black-dipped pops as you choose entirely with the black sanding sugar while the coating is still wet. To make black cake pops with orange nonpareils, sprinkle the remaining black-dipped pops with the small orange nonpareils while the coating is still wet. Stick the finished black-dipped pops in a second 9.8-by-11.8-inch Styrofoam block and let set completely.
Microwave the black candy again if needed. Transfer to a small piping bag and cut a small piece off the end.
To finish the spider cake pops, pipe a mound of black candy directly behind the jumbo black nonpareils. Pipe 4 legs on each side. Stick the finished pops back into the Styrofoam block and let set completely.
To make orange spider web cake pops, hold each remaining plain orange-dipped cake pop over a sheet of parchment paper and pipe black zigzag stripes over the pops, letting the excess fall onto the parchment paper. Sprinkle with black sanding sugar while the piping is still wet. Stick the finished pops back into the Styrofoam block and let set completely.

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