A fun and festive Halloween treat to make with the kids, these no-bake Halloween cake pops are a cinch to pull together thanks to a streamlined ingredient list. Have your helpers put their own spooky spin on them by setting out an assortment of sprinkles and candy for decorating.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lay pound cake on its side and trim off domed top to create a rectangular shape. Cut pound cake lengthwise into about three long slabs (each about 1/2-inch thick). Using a 1 3/4-inch to 2 1/2-inch cookie cutter, cut out rounds; set aside and clean workspace to remove any crumbs.

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  • In a medium heatproof bowl set over (not in) a pot of simmering water, melt chocolate; stir until smooth and remove from heat.

  • Working one at a time, place cake round in bowl of melted chocolate and use a fork to gently lift and flip until it is completely coated with chocolate. Using fork, lift cake round up, gently tap on edge of bowl to remove excess chocolate drips, and transfer to a wire rack set over a rimmed baking sheet. Repeat with remaining cake rounds.

  • While chocolate is still wet, use an offset spatula or butter knife to transfer rounds to a parchment-lined baking sheet. Decorate with sprinkles or small candies and refrigerate until chocolate is set, about 10 minutes. Carefully insert lollipop sticks into bottoms of rounds; serve.

Cook's Notes

The number of cake pops may vary based on the size of your cookie cutter. 

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