Chocolate Reindeer Pops
by Mystery Chef
These chocolate caribou cuties, Rudolph and his pop pals, are made from our favorite combination of dessert favorites: chocolate, pretzels, M&Ms and nuts.
Ingredients1/2 cup butter3/4 cup powdered sugar3 tablespoons cocoa powder2 medium eggs3/4 cup flour1/4 teaspoon salt24 lollipop sticks48 round pretzels24 plain M&Ms (brown and red only)1/4 cup pecan or walnut crumbs0 0 For the chocolate coating:
- Heat oven to 325 degrees.
- Grease a cake-pop pan with butter and set aside.
- In a medium saucepan over low heat, melt the ¾ cup chocolate and butter, and stir until smooth. Remove from heat and pour into a bowl.
- Add sugar and cocoa, then stir. Add eggs one at a time and stir.
- Add the salt and flour. Stir until thoroughly blended.
- Spoon the batter into the cake-pop side without holes. Filling it so it mounds a little over the top half of the cake-pop pan. Place the top half of the pan and lock it with the special built in keys.
- Bake for 15 to 20 minutes. Check with a toothpick, if it comes out almost clean then they are ready. Cool for 5 minutes in the pan, then remove the cake pops to cool completely.
- Break up the 12 counces of coating chocolate into pieces and put into the microwave for 15 seconds, in a microwave safe bowl or plastic container. Check to see if melted, and then repeat the process as necessary.
- Dip the lollipop stick into the melted chocolate and insert into the cake. Repeat for all cakes. Allow the chocolate to cool to secure the stick in place.
- Dip the cake pop in the melted chocolate, spinning slightly to let the excess chocolate drip off. You may need to re-melt the chocolate in the microwave.
- Place on the parchment paper to set. Before it sets, place an M&M as the nose. Brown and red, as desired. Place two pecan or walnut crumbs as eyes. Break off a tip of the rounded pretzel and stick one on each side as the antlers.
- Stick into a foam block for best presentation and decorate with cotton and white tissue, to make a snow-hill effect.
Recipe courtesy of Cook123