📖 Instructions

1. Crumble the Kringle: In a large bowl, crumble the Kringle into fine crumbs. Make sure there aren’t any huge chunks. The finer the crumbs, the smoother your cake pops will be. I sometimes use a food processor for this step, but honestly, using your hands is just as effective (and kinda therapeutic!).
2. Mix in the Cream Cheese: Add 4 ounces of softened cream cheese to the Kringle crumbs. Use a spoon or your hands to mix it until a dough forms. You want the mixture to be moist enough to stick together but not too wet. If it's too dry, add a teaspoon of milk or cream at a time until you reach the right consistency. If it's too wet, add a bit more Kringle crumbs.
3. Roll into Balls: Roll the mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper. This is where things get fun! Try to make them as uniform as possible so they look nice and neat. Don't stress too much about perfection, though! They're gonna be delicious no matter what.
4. Chill: Place the baking sheet in the freezer for at least 30 minutes. This helps the cake pops firm up and makes them easier to dip in chocolate. Don’t skip this step! Trust me, dipping frozen cake pops is WAY easier than dipping soft ones.
5. Melt the Chocolate: While the cake pops are chilling, melt your chocolate (or candy melts) in a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate, or it will seize up. A little tip: add a teaspoon of coconut oil to the chocolate to make it smoother and shinier.
6. Dip the Pops: Remove the cake pops from the freezer. Dip the tip of a lollipop stick into the melted chocolate and insert it into a cake pop. Then, dip the entire cake pop into the chocolate, twirling to remove excess. Gently tap off any extra chocolate. Use a toothpick to fix any imperfections. This part can get a little messy, so have some parchment paper handy!
7. Decorate: Immediately decorate with sprinkles, crushed nuts, or whatever your heart desires! The chocolate will set quickly, so you need to add your decorations right away. Get creative! I like to use different colors and textures to make them visually appealing.
8. Let Set: Place the decorated cake pops back on the parchment-lined baking sheet and let them set completely. This usually takes about 15-20 minutes at room temperature, or you can pop them back in the fridge for a few minutes to speed things up.
9. Enjoy! Once the chocolate is set, your Kringle cake pops are ready to enjoy! Store them in an airtight container in the refrigerator for up to a week (if they last that long!).