Cake Pops for Grown-Ups

Photo by: Brooke Parkhurst & James Briscione

Bailey's Hazelnut "Lolly Pops"

Save these for after the kids are tucked in bed. Hazelnut liqueur adds a nice, adult kick to rich chocolate cake. Nestle the pops on little saucers alongside after-dinner drinks for a surprise ending to your holiday meal.

2 cups crumbled chocolate cake
1/2 stick butter, softened
1/2 cup powdered sugar
2 tbsp Bailey's hazelnut liqueur
1/3 cup crushed

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Photo by: Brooke Parkhurst & James Briscione

Bailey's Hazelnut "Lolly Pops"

Save these for after the kids are tucked in bed. Hazelnut liqueur adds a nice, adult kick to rich chocolate cake. Nestle the pops on little saucers alongside after-dinner drinks for a surprise ending to your holiday meal.

2 cups crumbled chocolate cake
1/2 stick butter, softened
1/2 cup powdered sugar
2 tbsp Bailey's hazelnut liqueur
1/3 cup crushed hazelnuts
Colored sprinkles
12 lollipop sticks

In a medium-sized bowl, beat butter and powdered sugar until fluffy. Pour in Bailey's and beat until smooth. With a plastic spatula, stir in crumbled chocolate cake and mix until incorporated.

Turn out mixture onto a piece of wax paper and gently press into an even layer (making it look like thick pie dough). Sprinkle hazelnuts evenly on top. Place in the refrigerator to firm up, about 30 minutes. Remove from refrigerator and punch out pops with round or festive-shaped cookie cutters (or even a small-mouthed wine glass).

Pour sprinkles onto a plate. Roll sides of pops in sprinkles. Insert lollipop sticks. Place on wax paper and allow to chill for 15 more minutes.

Serve with coffee or a selection of liqueurs.

Makes 10-12 cake pops.

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