Peanut Butter & Jam Cake Pops Recipe

Preheat oven to 350 degrees F.

Whisk together the flour, baking soda, baking powder, and salt; set aside.

With an electric mixer, cream the butter, sugar and peanut butter together until pale and fluffy. Add the eggs, one at a time, beating until each is well incorporated. Reduce speed to low and mix in greek yogurt and vanilla extract.

Gradually add the flour mixture; beat until just combined.

Pour batter into a greased 13×9? pan.

Bake approximately 28 minutes or until the center comes out clean and edges are golden brown. Let cool.

Once cool, crumble cake into a large bowl. Add frosting and mix thoroughly.
Roll mixture into 1? balls and place in the refrigerator until firm (approximately 30 minutes).

Remove mixture and use a wooden dowel to create a deep hole in the center of each cake ball; reserving 5 cake balls.

Using a toothpick or small measuring spoon, spoon a small amount of jam into each hole.

Using the reserved cake balls, pinch a small amount off and use your fingers to smooth it over and seal the hole that you filled with jam.

Place the jam-filled cake balls in the freezer for 15 minutes.

Melt CANDIQUIK according to package directions. Once melted, stir in 1 1/2 tablespoons of peanut butter into each package of coating. Transfer the CANDIQUIK into a deep bowl (I used a large measuring cup or a deep, wide coffee mug works great, too).

TIPS!!!

*I typically don’t FREEZE cake pops, but I did with these because of the jam filling. Again, with any cake pops, be careful not to store in the freezer too long – otherwise they may crack after you dip them in the candy coating. These however, I did not have any problems with cracking because they were upright cake pops (sitting on the bottom) and that allows them to expand (through the bottom) without cracking. I do not recommend keeping them in the freezer longer than 20 minutes, prior to dipping.