One Bite... Part II.

As a post Valentines Day date, Bryan and I visited The Melting Pot. We had both been there several times before but had never done the dessert course. This time we decided to go all out, we were going to try everything The Melting Pot had to offer. As a result, I must say it was one of the best decisions Bryan and I have ever made in our life, as little of a decision it might have been. We decided on the peanut butter and chocolate fondu and it did not disappoint. We had marshmallows rolled in chocolate cookie crumbles (Bryan's favorite), strawberries, cheesecake, brownies, you name it we were dipping it into chocolate. Each bite just melted in your mouth. After our visit I knew I needed to create something that rivaled the flavors we had that night. I needed to make something that was more readily available and didn't require a fondu set up every night. It needed to have the big bang but with out all the jazz. I decided that I would create those same flavors by further testing my cake pop skills. It would be one bite that gave you all the flavors we experienced. One bite that exploded with chocolate and peanut butter. 

CHOCOLATE PEANUT BUTTER CAKE POPS

*Please see previous post Disaster Adverted for key tips on making cake pops.

CAKE 

1 box chocolate cake mix

1/2 cup peanut butter 

2 tbs vanilla frosting

Follow the baking instructions on the box.

Bake cake 3/4 of the way. 

Place the cake on a cooling rack and allow to partially cool.

After the cake has rested for about 5 minutes and is still relatively warm, using a knife trim off edges of cake and top and bottom of cake. 

After you have trimmed the cake, in a large bowl crumble up the remaining cake into very fine crumbles, no large pieces. 

Next using your hands mix peanut butter and frosting in with cake crumbles. 

Continue to mix with your hands until a dough forms.

Shape mixture into 1 1/2 inch balls and place them onto a baking sheet.

Freeze the cake balls for at least 2 hours.  

COOKIE CRUMBLES

6 oreos

Place Oreos in a plastic zip lock bag and crush into tiny crumbles.

Pour into bowl for easy access, and will be used later.

CHOCOLATE COATING

1 12oz package of chocolate candy melts

24 cake cop sticks

1 large piece of flat styrofoam

Take the styrofoam and stick all 24 sticks spaced out evenly into it. Make sure that each stick is at least an inch apart so that while the cake pops are drying they do not touch each other.

Remove sticks and set aside to be used later for cooling purposes.

Using a double boiler (or in medium sauce pan filled 1/2 way with water, bring water to a boil and place glass bowl over top) place in candy melts and occasionally stir allowing candy to melt.

Once chocolate is melted, turn burner off and begin working with each cake ball individually.

After allowed to freeze, working with one cake ball at a time, place a stick into the center of each cake ball.

Once a stick has been placed dip in chocolate.

Using the cookie crumbles, sprinkle crumbles onto warm chocolate coating on top of cake pops right after they have been dipped.

Once covered in chocolate and cookie crumbles place the cake pop in the hole you created earlier with the stick in the styrofoam. 

Continue with each cake pop until all are fully covered with chocolate and cookie crumbles.

Allow cake pops to cool in fridge for 1 hour or 20 minutes in freezer and enjoy.