Maple Pops

• 24 to 30 portions
• 4 cups chocolate cake crumbs (cake can be homemade or store-bought)
• 1/2 cup maple butter
• 1/2 cup cream cheese, softened

1. 24 to 30 portions
2. Combine all the ingredients and shape into 2-cm (7/8-in) balls.
3. Place on a parchment-lined baking sheet and freeze for 15 minutes before assembling.

• 12 to 15 portions
• 1 1/2 cup puffed rice cereal (such as Rice Krispies)
• 1/2 cup maple butter
• 1/2 cup peanut butter
• 2 tablespoons unsalted butter

1. Pour the cereal into a large bowl and set aside. In a saucepan set over medium heat, melt the three butters. Remove from heat and stir into the cereal.
2. Refrigerate for 45 minutes or until the mixture is firm enough to shape into 2-cm (7/8-in) balls.
3. Place on a parchment-lined baking sheet and freeze for 15 minutes before assembling.

• 12 to 15 portions
• 1/2 cup maple butter, softened
• 1/2 cup unsalted butter, softened
• 2 1/2 cups butter cookies, crushed
• 1/2 teaspoon ground cinnamon

1. 12 to 15 portions
2. Combine all the ingredients in a food processor and mix until a dough forms. Shape the dough into 2-cm (7/8-in) balls, place them on a parchment-lined baking sheet and freeze for 15 minutes before assembling.

• 10 oz white chocolate, broken into pieces
• Food colouring, to taste
• Grated coconut for garnish

1. Melt each chocolate in a separate double boiler. Set aside. If desired, colour the melted white chocolate with a few drops of food colouring.

• 10 oz dark chocolate (70% cacao), broken into pieces

1. Dip the end of a lollipop stick in one of the chocolate glazes and insert it in a prepared ball.
2. Now dip the ball into one of the glazes, twist it around so any excess chocolate drips off and set the pop in a styrofoam or other base. Repeat with the remaining balls.
3. Garnish according to your fancy.