Pumpkin Ghost Cake PopsKelsey Banfield
It is finally pumpkin baking season and I was so thrilled to make my first batch of pumpkin cake pops the other day. I LOVE baking with pumpkin and always kick off the season with a batch of Boo Bars. This year I decided to use them to make a delicious cake pop mixture and fashion them into ghosts by dipping them in white chocolate. Then I drew little faces on them, popped them on a stick and we enjoyed them for a fun dessert!
Pumpkin Ghost Cake Pops
1 batch Boo Bars
1 container cream cheese frosting
8 ounces white chocolate, melted
Bake the boo bars and allow them to cool completely. Once cool, empty the cake into a large mixing bowl and break it into small chunks. Stir in the cream cheese frosting and mold the cake into ghost shapes. Place them on a cookie sheet and chill for at least 4 hours.
Melt the white chocolate and dip the chilled ghosts into it, swirling to coat completely. Place the ghosts on a lollipop stick and return to the lined baking sheet to chill for at least 4 hour.
Finally, when ready to serve draw little ghost faces on the cake pops and enjoy!