I wanted to start off with something really fun and decadent this week! I was originally thinking about making cake pops so I kept those in mind as I browsed my Pinterest boards for ideas. Cake pops are one of my favorite things to make so they actually have they're very own board.  My cake pops have never failed me and I'm pretty sure they're the reason I passed physics in high school...or it could have been my giant cupcakes, my brownies, or the endless supply of cookies. As you can see, I was a bit of an overachiever when it came to school.

I was exploring my various pins and I came across a bunch of different truffles that had me changing my mind about the cake pops. I tried to choose between making truffles or pops but eventually asked myself why settle for just one? I decided to combine both and create truffle pops!

I knew making them would be just as fun and possibly a little easier as there would be no cake to bake. Because truffle pops, or any kind of pop, are nearly bite sized, I wanted to make these super decadent and exploding with flavor.

I came across this recipe for truffles made with the white and pink frosted circus animal cookies and as soon as I laid my eyes on these I knew I had to give them a try, but in "pop" form!

They came out better than I imagined they would and were a hit at home and at work! Their small size, bursts of colors, and sweet as can be flavor can put a smile on anybody's face...and stomach!




I went a little overboard when i was taking pictures of the truffle pops because i just could not get enough! Choosing only a few photos was way too difficult so I included a bunch below, along with the recipe I used.

Hope y'all enjoy and happy baking!

Mark's the first customer! He loved it!

Circus Animal Cookie Truffle Pops:
1 bag circus animal cookies
6 oz plain cream cheese, slightly softened (or 8 oz cream cheese frosting)
White and pink candy melts (I purchased mine at Michael's)
Pink and/or white nonpareils or rainbow sprinkles
Lollipop/candy sticks
Pasta colander or chunk of styrofoam

1. Line baking sheet with parchment paper and set aside. In a food processor, grind the cookies (about 1 cup at a time) until finely chopped. Pour all the ground cookies into a large bowl.
2. Next, spoon in the cream cheese and mix together how ever you would like. I prefer using my hands! It gets a little messy but seems to be more efficient than a spoon or spatula.
3. Roll mixture into 1 inch-sized balls and place onto baking sheet.
4. Refrigerate (or freeze) the truffles for about an hour or until you're ready to decorate.
5. Place truffles on candy sticks. Dip half the batch into the white chocolate and the other half into the pink chocolate (When melting the chocolates, follow the bag's instructions). Allow the excess chocolate to drip off the bottom. After dipping each one, stick truffle pops either in a chunk of styrofoam or an upside down pasta colander so they are able to be somewhat vertical.
6. While still wet, decorate with sprinkles/nonpareils.
7. Allow all truffle pops to harden and set in the fridge. Store in either the fridge or freezer until time to serve.