Blondie Pops

Rachel Vazquez
very easy
4 2
60 mins
60 mins


Servings: 35
  • 700 g white couverture
  • 150 g Whipped cream
  • 250 g Butter
  • 500 g Flour
  • 1 package Baking Powder
  • 7-10 Tbsp Salt
  • 100 g demerara sugar
  • 200 g white sugar
  • 4 Eggs (size M)
  • 7-10 Tbsp a few drops of vanilla essence
  • 40 g Coconut oil
  • 150 g Raspberry sweets
  • 100 g Fruit gums
  • 7-10 Tbsp sugar pearls
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp wooden handles
  • baking paper


  1. 1

    Coarsely chop 300 g couverture, melt with cream and butter over a warm water bath, stirring occasionally, until a smooth mass is formed, remove from water bath, allow to cool slightly.

  2. 2

    Mix flour with baking powder and salt. Whip sugar, eggs and vanilla essence until thick and creamy. Stir in the liquid chocolate and flour mixture one after the other and fill the dough into the greased, floured pan of the oven, smooth it down.

  3. 3

    Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Remove the cake from the oven and let it cool down on a cake rack. Chop 400 g chocolate coating, melt carefully with coconut oil over a warm water bath.

  4. 4

    Cut the cake into about 35 pieces. Stick a wooden stick into the short side of each piece. Cover the cake with chocolate coating and place on a cake rack.

  5. 5

    Chop candy. Cut fruit gums smaller. Sprinkle blondies with candies, fruit gums and sugar pearls. Place on baking paper and let it set.

Nutrition Facts

300 kcal
35 g
16 g
4 g