Halloween Spider Cake Pops

Recipe by: Roche Bros

Servings

Prep time

1 minutes

Cook time

30 minutes

Calories

244 kcal

Ingredients

Nonstick cooking spray
1 box (15.25 ounces) super moist devil's food cake mix
3 large eggs
½ cup vegetable oil
3 cups milk chocolate chips
2 teaspoons coconut oil
24 (6-inch) lollipop sticks
12 (8-inch) black licorice twists, cut lengthwise in half, then cut crosswise into 1-inch pieces
48 mini candy eyeballs

Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray; line 2 rimmed baking pans with parchment paper. Prepare cake as label directs with eggs, vegetable oil and 1¼ cups water in prepared baking dish; cool completely in dish on wire rack.
With spatula, break up cake into smaller pieces. In bowl of stand mixer, with paddle attachment, beak cake 3 minutes or until chocolate is melted, stirring every 20 seconds; stir in coconut oil. Dip 1 end of lollipop sticks into melted chocolate, then insert into center of cake balls; freeze 20 minutes.
Reheat remaining chocolate in microwave oven to melt. Dip cake balls into chocolate to completely cover, allowing excess to drip off; place back on baking pan and place 3 licorice pieces on each side to create “spider legs”. Place 2 candy eyeballs on cake pops; refrigerate at least 1 hour before serving. Makes 24 cake pops.