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Cocoa Kabobs
Sweets on a stick

Ingredients:
Small (each about 1.25 inches diameter) and Medium (1.5 inches) Cake Balls, not on sticks Light Cocoa and White Candy Melts, melted Turtle Crunch, Cookies ’N Cream Crunch, toasted coconut, chopped nuts, mini chocolate chips Eleven 3/4-inch Lollipop Sticks

Instructions:
Dip cake ball pops in melted candy. Roll in various toppings. Let set on parchment-covered cake board. Use melted candy in disposable decorating bag to pipe a ring of candy about 4 inches from end of stick; chill until firm, then overpipe. Place sticks on parchment-covered cake board until firm. Slide four cake balls onto prepared sticks, alternating sizes, at a rate of 2 cake balls each size per kabob. All materials courtesy of Family Features; all specialty ingredients and molds from Wilton Brands, Inc. Pops! Sweets on a Stick, a new book from Wilton, features 112 pages packed with pops. Visit www.wilton.com to order the book, pops supplies, find recipes and much more.

4/8/2011