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Ingredients

  • 48 store-bought doughnut holes
  • 48 ounces candy coating (available at craft and baking stores like Michaels), chocolate chips or white chocolate chips
  • 48 Paper lolipop sticks
  • Sprinkles, nuts or candy of your choice

Directions

Makes about 48 cake pops

Place 48 store-bought doughnut holes in the refrigerator 2 to 3 hours (or in the freezer 15 minutes). Place 16 ounces candy coating (available at craft and baking stores like Michaels), chocolate chips, or white chocolate chips in a deep, microwave-safe bowl and melt in the microwave, stirring every 30 seconds. Melt more candy as needed throughout the process (you will need about 48 ounces total).

Place an upside-down colander or block of Styrofoam on waxed paper. Working in small batches (and leaving remaining doughnut holes in the refrigerator), stick doughnut holes on paper lollipop sticks, pushing in about halfway. (If they don't fit snugly, first dip sticks in 1/2 of candy coating and then slide into doughnut holes.)

Dip the doughnut hole into the melted candy coating until it is completely covered, then remove in one motion. Make sure the coating meets at the base of the lollipop stick. If excess coating starts to drip, hold the stick at an angle in your left hand and use your right hand to gently tap your left wrist, rotating the stick as necessary. When coating stops dripping, gently roll in or top with sprinkles, nuts, or candy, if using. Then prop the cake pop upright in a colander hole or the Styrofoam block to dry. If adding swirls or drizzles, let coating dry before drizzling or piping additional melted candy coating. Return pops to colander hole or Styrofoam block to finish drying.

Repeat with the remaining doughnut holes. Let cake pops dry completely. Store in an airtight container on the counter or in the refrigerator up to 3 days.

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