When it was my friend Kasee’s turn to host, she chose tiny foods and I remember thinking, “Tiny foods? Why would you make a bunch of tiny pies when you could make one pie or 100 mini cookies when you could do 2 dozen and be done with it?”
Then I made these little Butterfinger cookie dough pops and . . . I suddenly got why you would make a bunch of tiny things.
Because they’re cute, that’s why.
Also, it wasn’t nearly as time-consuming as I was imagining to make these pumpkin cake pops. I have a few delicious butterfinger balls left in my fridge and every time I open the fridge I think, “I MADE those!”
If you liked this Halloween cake pops recipe, you might also like:
- Mini pumpkin cheesecakes with gingersnap crust
- Pumpkin crepes with cream cheese filling
- The best pumpkin chocolate chip muffins
Recipe for Halloween Cake Pops
Butterfinger Cookie Dough Pops
- 4 Tablespoons butter softened
- 6 Tablespoons brown sugar
- 1 teaspoon vanilla
- a pinch of salt
- 1 scant Tablespoon whipping cream
- 1/2 cup + 2 Tablespoons flour
- 4 BUTTERFINGER® Fun-Size bars crushed
- 6 ounces orange candy melts
- 3 ounces green candy melts
- 2 Tablespoons shortening optional
- 12-15 lollipop sticks
- Leaf frosting tip I used a #70
- Frosting bag
In a stand mixer or mixing bowl with hand mixer, beat the butter and sugar together until light and fluffy. Add the vanilla, salt, and whipping cream until well-combined, scraping down the sides if needed.
Add the flour and beat until it just barely starts to come together (it will look like there is too much flour - it will incorporate!), then add the crushed BUTTERFINGER® Fun-Size and beat until it is all combined.
Roll it into 12-15 balls, stick the lollipop sticks in the center and place on a wax or parchment lined baking sheet. Refrigerate for 30-60 minutes.
In a microwave-safe bowl, melt the orange candy in thirty-second intervals, stirring in between so it doesn't burn. If you'd like it a little thinner, add a tablespoon of shortening. Once it is perfectly smooth, dip your chilled cookie dough balls in it, using a small spatula or fork to smooth it and wipe off any extra. Place back on the lined cookie sheet and let set.
Melt the green candy the same way and put it into the frosting bag with the leaf tip inserted and then pipe leaves onto the tops of each pop. Let set before serving.
Store in the refrigerator.