To Die For No-Bake Cake Pops

Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

I made this for the first time for my cookie baskets that we give as holiday gifts. They are so good, my husband sneaked a few out of people's baskets before giving them out. The pops taste like they came out of a very fancy bakery, but better and far less expensive.

By Dee Dee
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified

Directions

  • Line a sheet pan with parchment paper. The pan must be able to fit in the freezer.

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  • Place sandwich cookies into the bowl of a food processor and pulse until they resemble fine breadcrumbs.

  • Stir crushed cookies, cream cheese, and marshmallow creme together in a bowl. Roll cookie mixture into walnut-sized balls, place them on the prepared pan, and freeze for 5 minutes.

  • Melt 1/4 cup bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Remove cake pops from the freezer.

  • Dip each lollipop stick into the melted bark, and push a stick halfway through each cake pop. Place on the sheet pan and return cake pops to the freezer for 5 minutes.

  • Melt remaining bark in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Pour coating into a large coffee mug, deep enough to make it easy to immerse the cake pops.

  • Remove cake pops from the freezer, and dip each prepared pop into the melted bark, coating completely. Place the pops back onto the sheet pan. Refrigerate until firm, about 10 minutes.

Cook's Notes:

If you don't have a food processor, place sandwich cookies in a plastic bag and crush until they have the texture of breadcrumbs.

If you do not want the cake pops to have flat tops, stand the dipped pops into a block of styrofoam.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:
172 calories; 9.8 g total fat; 11 mg cholesterol; 100 mg sodium. 20 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Sasha
Rating: 5 stars
02/03/2020
So easy to make and fast compared to traditional cake pops a real crowd pleaser. I made 25 with recipe took them to a party and they were gone fast Read More
Helpful
(1)

Most helpful critical review

Jan Mowbray
Rating: 2 stars
12/04/2016
With all due respect to the recipe poster there appears to be something wrong with the ingredient amounts. I followed the recipe to a T - I even went out and bought stuff I would never have in the house. There is too much moisture in this recipe - they become pudding cake plops. The balls were so soft I had to roll them in some more crumbs just so I could roll them into balls. After freezing 5 minutes they were still way too soft. And after the twice dipping in almond bark the sticks don't hold up easily in such a soft interior. Almond bark is another issue - by definition almond bark has almonds in it - whole almonds. How the heck one supposed to work around the whole almonds is another problem. I really wanted to make this recipe work so I tried melted chocolate - same thing. It's the interior that's way too soft. When I put the balls on the lined tray they flattened on the bottom side. - not pretty. Though they taste okay they're nothing outstanding certainly nothing to die for. I hope the poster will double check the ingredients because it either needs only 4oz cream cheese AND only 1/4 of jar of marshmallow creme or it needs a lot more cookie crumbs to firm it up for handling. Read More
Helpful
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sasha
Rating: 5 stars
02/03/2020
So easy to make and fast compared to traditional cake pops a real crowd pleaser. I made 25 with recipe took them to a party and they were gone fast Read More
Helpful
(1)
Jan Mowbray
Rating: 2 stars
12/03/2016
With all due respect to the recipe poster there appears to be something wrong with the ingredient amounts. I followed the recipe to a T - I even went out and bought stuff I would never have in the house. There is too much moisture in this recipe - they become pudding cake plops. The balls were so soft I had to roll them in some more crumbs just so I could roll them into balls. After freezing 5 minutes they were still way too soft. And after the twice dipping in almond bark the sticks don't hold up easily in such a soft interior. Almond bark is another issue - by definition almond bark has almonds in it - whole almonds. How the heck one supposed to work around the whole almonds is another problem. I really wanted to make this recipe work so I tried melted chocolate - same thing. It's the interior that's way too soft. When I put the balls on the lined tray they flattened on the bottom side. - not pretty. Though they taste okay they're nothing outstanding certainly nothing to die for. I hope the poster will double check the ingredients because it either needs only 4oz cream cheese AND only 1/4 of jar of marshmallow creme or it needs a lot more cookie crumbs to firm it up for handling. Read More
Helpful
(2)
Sasha
Rating: 5 stars
02/03/2020
So easy to make and fast compared to traditional cake pops a real crowd pleaser. I made 25 with recipe took them to a party and they were gone fast Read More
Helpful
(1)
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