Fruitcake Pops

  • Yield : 12 servings
  • Cook Time : 15m
  • Ready In : 50m
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  • 2 cups cubed leftover fruitcake
  • 2 3/4 cups white chocolate chips
  • 1/4 cup coconut oil


Step 1

Place the fruitcake in the bowl of a food processor and grind to fine crumbs.

Step 2

Melt 3/4 cup of the white chocolate chips in the microwave, and then add to the fruitcake crumbs. Roll into 1 1/2-inch balls, about 12 total.

Step 3

Melt the remaining 2 cups white chocolate chips with the coconut oil in the microwave.

Step 4

Dip the tip of a lollipop stick in the melted chocolate mixture and stick in a cake ball. Place the pop on a waxed-paper-lined-baking-sheet, and repeat for the remaining pops. 

Step 5

Freeze for 30 minutes.

Step 6

Dip the pops into the melted chocolate mixture to coat. Transfer to the baking sheet and rest until the chocolate hardens, about 3 minutes.

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