Chocolate Peanut Butter Cake Pops with Bacon!

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I used to be in a blogger challenge group, where we’d get ingredient challenges. This recipe came from one with peanut butter and bacon, so I came up with Chocolate Peanut Butter Cake Pops with Bacon. Surprisingly, they were a big hit. The sweet and savory flavors go really well together. You might love these, too! This post contains affiliate links.

updated 8/20/2022

Chocolate Peanut Butter Cake Pops topped with Bacon - for a delicious treat! | The TipToe Fairy #peanutbutterbash

What ingredients are needed to make Bacon Chocolate Peanut Butter Cake Pops?

For this recipe I went with a boxed cake mix of a butter cake mix.

Instead of the typical ingredients listed on the box, I doctored it up with 3 eggs and 1 stick of butter, and then, I added vanilla bean yogurt, heavy cream, and melted peanut butter chips.

You’ll also need a can of frosting to add to the cake for creating the cake pops. If you’ve never made cake pops or cake balls before, check out this tutorial.

After the first time you make them, you’ll realize how simple they are to make.

For the chocolate dipping, you’ll need a bag of chocolate chips, preferably milk chocolate chips. Then, you’ll also might need shortening or Wilton’s EZ Thin to thin it out for dipping the cake pops.

Plus, you’ll need sticks and precooked bacon strips to crumble.

I’ll be honest — I was not sure how good chocolate peanut butter cake pops with bacon would taste when I first made these. It was a bit of an experiment. But, it was actually really tasty.

The saltiness of the bacon paired with the smooth chocolate and sweet peanut butter was really quite good. Let me know if you try them and what you think!

How do you make Chocolate Peanut Butter Bacon Cake Pops?

First, make the cake in a 9 x 13 pan. It usually takes about 30-35 minutes to cook. Then, let it cool completely.

Next, (this is kinda fun), tear up the cake into small pieces and add the can of frosting. I use vanilla frosting (or if you can find peanut butter frosting that would be amazing!)

Mix the ripped up cake and frosting until it forms a sticky batter.

Roll the cake balls into about 1 1/2 inch in diameter. Set them on a parchment lined cookie sheet.

Freeze for about 10 -15 minutes.

While that’s freezing, cook the bacon and melt the chocolate chips.

First, cook the bacon and crumble it into small pieces and set aside.

You can do this on medium-heat on the stove. Or, you can do it in the microwave.

Heat the chocolate chips in a microwave-safe bowl in 30-second increments. After each 30 seconds, stir it. You’ll probably need to do this 3-4 times until the chocolate is completely melted and smooth.

If they are still clumpy or don’t run like the consistency of honey, add a teaspoon or so of shortening. Or, my favorite method for thinning the chocolate is adding a pinch or two of EZ Thin from Wilton. They are oil flakes that always do an amazing job of thinning chocolate for cake pop dipping.

Then, it’s time to tip the cake pops. Dip about 1/2 inch of each stick in the cake pops and immediately insert it into the cake ball. This will help hold it in the cake pop.

Let those cool, which will happen quickly, since the cake balls were frozen.

Then, begin dipping the cake pops into the chocolate. Set each cake pop on a parchment-lined baking sheet to cool.

While they’re still warm, make sure to add a few crumbled pieces of bacon to each cake pop.

Let them cool for another hour or so, or pop them back in the freezer to cool quickly.

Wrap them in cellophane bags for gifting.

Can you make these ahead of time?

Absolutely! I’d make them 1-2 days ahead of time and store them in a sealed container.

You can also make the cake balls and freeze them, and then dip them in chocolate and add the bacon when you’re ready to serve them the same day.

How do you store leftover ones?

I would store the leftovers in individual cellophane bags in the fridge for up to 4-5 days since they have bacon on them.

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