Directions
1
Chop Snickers Minis; set aside. Heat cream in small saucepan set over medium heat until steaming; remove from heat. Stir in white chocolate. Let stand for 1 minute; stir until melted
2
Meanwhile, using electric mixer, beat together cream cheese and icing sugar until light and fluffy; beat in white chocolate mixture until blended. Fold in half of the SNICKERS® Minis. Cover and freeze for about 15 minutes or until firm
3
Using 2 tablespoonfuls at a time, shape mixture into 12 balls. Place on parchment paper–lined baking sheet. Press 6-inch lollipop stick into each ball. Freeze on baking sheet for 1 to 2 hours or until solid
4
Dip cake pops into candy melts, gently shaking excess back into bowl; place in plastic foam to stand upright
5
Sprinkle with remaining chopped SNICKERS® Minis and sprinkles. Let stand until set
6
TIP: Make pops all year long by using seasonal-colored candy melts
