This recipe made about 6 cake pucks
Ingredients
4 pop tarts (I used frosted strawberry)
melting chocolate
Directions
1. Place poptarts in a mixer and add buttercream until you have a combination that sticks together when pressed gently.
2. Scoop your mixture into your small molds, tap the mixture down with the bottom of a measuring cup and then scrap it flat.
3. Next add more buttercream to the tops of your centers to get that swipe of icing flavor. Scrape it flat again before putting your centers in the fridge to chill for 1.5-3 hours or freezer for 45 minutes.
Dipping Instructions
1. Melt 17 ounces chocolate + a spoonful of crisco or coconut oil for 1 minute. Continue to microwave in increments of 20 seconds until chocolate silkily slides off your spoon (110 F-120 F).
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity with 2 tablespoons with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center. Add chocolate and scrape away excess.
5. Tap the mold tray on the counter to eliminate air bubbles.
6. Repeat these steps until all cavities are filled. Start out doing one at a time, once you are comfortable begin doing 2-3 at a time. Take care not to do too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually it takes about 15 minutes on the counter depending on how warm your house is. You can stick them in the fridge if you're in a hurry.
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. if you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks!!