Recipe Ingredients:

• 1 pkg (15.5 oz) red velvet cake mix

• 1/2 cup M&M’s Peanut Cupid’s Mix, divided

• 1/4 cup low-fat whipped cream cheese

• 3 tbsp smooth peanut butter

• 2 tbsp raspberry jelly

• 2/3 cup + 1 tbsp pink candy melts, melted

• 12 cake pop sticks

Directions:

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes (+ 1 hour 15 minutes standing time)

1. Preheat oven to 350°F. Prepare cake mix according to package directions. Transfer to rack; let stand for about 40 minutes or until cooled completely.
2. Meanwhile, reserve 12 whole M&M’S for garnish; set aside. Chop remaining M&M’S; set aside.
3. Crumble enough cake to make 3 cups (reserve remaining cake for another use).
4. In large bowl, combine cake crumbles, cream cheese, peanut butter and jelly until dough starts to form. Fold in chopped M&M’S. Shape into twelve 1 1/2-inch balls; transfer to parchment paper–lined tray.
5. Spoon melted candy melts into bowl; dip 1/2 inch of each cake pop stick into bowl. Push cake pop sticks halfway into each ball. Freeze for 15 to 20 minutes or until firm.
6. Dip cake pops into melted candy melts, letting excess drip back into bowl. Return to parchment paper–lined baking tray. Garnish cake pops with reserved M&M’S.
7. Freeze for 10 to 15 minutes or until candy melts are set.

Tips:

• Substitute red or white or a medley of Valentine’s Day colors for pink candy melts if desired.

Nutrition Facts Per 1 cake pop

• Calories 240
• Fat 13g
• Saturated Fat 4.5g
• Cholesterol 30mg
• Sodium 180mg
• Carbohydrate 29g
• Fiber 1g
• Sugars 20g
• Protein 4g