4 oz cream cheese, softened
1/2 cup creamy peanut butter
2 tbsp powdered sugar
1/2 tsp vanilla extract
2 tbsp milk
6 oz bittersweet or semi-sweet chocolate, melted
1/4 cup salted peanuts, chopped
12 lollipop sticks
Optional: foil mini-cupcake liners
In a medium-sized bowl, beat together cream cheese, peanut butter, powdered sugar, vanilla extract and milk. With a plastic spatula, stir in crumbled chocolate cake and mix until incorporated.
Use a tablespoon to scoop cake mixture, and your hands to roll into balls.
Line baking sheet with parchment paper. Spear cake pops with lollipop sticks and arrange on sheet. Place in freezer for 15 minutes to chill.
Meanwhile, in a medium-sized saucepot over low heat, melt chocolate, stirring constantly. Once chocolate is melted and smooth, remove cake pops from the freezer. Tilt the saucepot and gently spoon chocolate over each cake ball. Sprinkle with crushed peanuts and place on baking sheet. Place in freezer for 15 minutes to three hours.
Serve slightly chilled in seasonally-colored mini cupcake liners.
When stored in the refrigerator in an airtight container, cake pops will keep for up to one week.