Peppermint Brownie Cake Pops

Gluten Free

Peppermint Brownie Cake Pops

This Peppermint Brownie Cake Pops recipe originally appeared on This Vivacious Life, in partnership with Glutino Foods.

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Ingredients

For The Cake Pop:

  • 1 box Glutino Double Chocolate Brownie Mix, prepared
  • 1 teaspoon peppermint extract
  • 1 can gluten free vanilla frosting (homemade works great too)
  • 1 cup gluten free pretzel sticks, crushed
  • 1 dozen gluten free pretzel sticks, for edible toothpicks

For The Frosting:

  • 4-6 cubes white almond bark
  • 6 crushed candy canes

Instructions

For The Cake Pop:

  • Preheat your oven to 350° F
  • Once the gluten free brownie batter is prepared but not baked, add in the peppermint extract and 1/2 C crushed pretzels
  • Pour batter into a greased baking dish
  • Cook according to package directions minus 3 minutes
  • The brownies should be removed just barely underdone
  • Let cool 10 minutes
  • Scoop brownie mix into a large bowl and add the frosting
  • Using your hands, mix the brownies until the frosting is well incorporated
  • Then roll into 1 inch balls and place on a silicone baking mat or parchment paper

For The Frosting:

  • Meanwhile, heat the almond bark over low heat
  • Once completely melted, dip brownie balls into the melted white chocolate bark and place back on the silicone mat or parchment paper
  • Sprinkle with crushed candy canes and stick a pretzel in the top of each
  • Let cool then serve.

 

This Peppermint Brownie Cake Pops recipe originally appeared on This Vivacious Life, in partnership with Glutino Foods.