Thin Mint Chocolate Cake Pops Recipes
THIN MINT® CHOCOLATE CAKE POPS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil; spray with cooking spray.
- Stir sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add 1 cup milk, oil, eggs, and vanilla extract; mix until batter is smooth. Stir in boiling water. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool until easily handled, at least 30 minutes.
- Crumble cake into a bowl; mix in crushed cookies. Add milk, 1 tablespoon at a time, until cake mixture sticks together. Shape into balls. Line a baking sheet with plastic wrap; arrange cake balls on the sheet and freeze until firm, about 15 minutes.
- Melt 1/2 cup chocolate coating in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip the tip of each cake pop stick into the melted chocolate and insert halfway into a cake ball. Arrange cake pops upside-down on the baking sheet; freeze until chocolate hardens, about 15 minutes.
- Melt the remaining chocolate coating in a deep microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip each cake pop entirely into the melted chocolate; tap lightly on the side of the bowl to shake off excess chocolate. Repeat with the remaining cake pops. Stick upright into a foam board until set, at least 20 minutes.
Nutrition Facts : Calories 370 calories, Carbohydrate 48.4 g, Cholesterol 16.3 mg, Fat 21.5 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 9.8 g, Sodium 258.9 mg, Sugar 21.5 g
CHOCOLATE THIN MINTS
Categories Chocolate Dessert Freeze/Chill Low Fat Mint Chill Self Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 pieces
Number Of Ingredients 4
Steps:
- Line a square 8" baking pan with aluminum foil, letting an inch of foil overhang the sides. In a bowl set over barely simmering water or in a microwave oven, heat semisweet chocolate until half the chips are melted. Remove from heat and stir until completely melted and smooth. Spread half the semisweet chocolate evenly in bottom of pan. Refrigerate 5 to 10 minutes. Meanwhile, heat white-chocolate chips until half-melted. Remove from heat and stir until completely melted. Stir in peppermint oil and food coloring until blended. Spread over cooled chocolate. Refrigerate 10 minutes or until firm. Reheat remaining semisweet chocolate if necessary. Spread over cooled white-chocolate layer. Refrigerate until solid. Lift dessert from pan and transfer to cutting board. Peel away foil. With a heavy sharp knife, cut into sixteen 2-inch squares, then cut squares into triangles.
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