No Bake Chocolate Snowman Cake Pops Recipe brings rich chocolate truffle centers under a crisp white shell with cute snowman faces. This no bake treat suits holiday parties, school events, and last-minute dessert trays, and you can finish a batch in about 75 minutes. I made a batch for my niece last weekend and she claimed the one with the crooked scarf.
No Bake Chocolate Snowman Cake Pops Recipe
No Bake chocolate Snowman cake pops Recipe skips the oven and uses a two-ingredient base, so you move fast from mixing to dipping. You also decorate with simple candy pantry finds, which keeps stress low and fun high.
You can set the pops upright in a foam block as they dry, so you keep mess to a minimum. Kids can handle scarf tying and sprinkle buttons while you dip the pops.
Ingredients You Need
- Chocolate sandwich cookies, 36 standard cookies, finely crushed (Oreo works great; use gluten-free sandwich cookies for GF)
- Cream cheese, 6 ounces, softened to cool room temp (use dairy-free cream cheese for DF)
- Powdered sugar, 2 to 3 tablespoons, if the mixture feels too soft
- White candy melts, 20 ounces, for the snow coating (Wilton, Ghirardelli, or Merckens all melt smoothly)
- Coconut oil or shortening, 1 to 2 teaspoons, to thin the coating if thick
- Dark chocolate chips or black sprinkles, for eyes and buttons
- Orange sprinkles, orange mini M&M, or a tiny fondant cone, for the carrot nose
- Mini peanut butter cups or mini Rolos, for hats
- Fruit leather strips or thin licorice laces, for scarves
- Optional: edible marker for details, sanding sugar for sparkle
Pantry shortcuts and swaps
- No food processor? Use a zip-top bag and a rolling pin to crush the cookies.
- No cream cheese on hand? Use 1 cup chocolate frosting as the binder, then chill longer for firmness.
- Want less sweet? Mix half white candy melts with white baking chocolate.
Equipment
- Food processor or rolling pin and bag
- Mixing bowl and spatula
- Two cookie scoops, 1 tablespoon and 2 teaspoons, for body and head
- Lollipop sticks, at least 25
- Baking sheet lined with parchment
- Microwave-safe bowl for melting
- Styrofoam block or a cardboard box with holes for drying
How to Make No Bake Chocolate Snowman Cake Pops
- Prep: 30 minutes
- Cook: 5 minutes
- Chill: 40 minutes
- Total: 75 minutes
- Crush cookies. Pulse the chocolate sandwich cookies to fine crumbs. Add cream cheese and stir until the mixture looks glossy and holds together. If it feels sticky, mix in powdered sugar 1 tablespoon at a time.
- Chill dough. Cover the bowl and refrigerate for 20 minutes so the mixture firms up. Line a baking sheet with parchment.
- Scoop and roll. Use the 1 tablespoon scoop to portion 12 to 14 bodies and the 2 teaspoon scoop to portion the same number of heads. Roll each portion between your palms until smooth.
- Stick prep. Melt 2 tablespoons of the white melts. Dip the tip of each lollipop stick into the melted coating, then insert it halfway into a small head ball. Press a larger body ball underneath the head on the same stick. Set the tray in the freezer for 10 minutes to lock them in place.
- Melt coating. Place the remaining white candy melts in a microwave-safe bowl with 1 to 2 teaspoons coconut oil or shortening. Microwave in 20 to 30 second bursts, stirring between each, until smooth and fluid.
- Dip snowmen. Work with 3 to 4 pops at a time. Dip each pop straight down into the white coating, tilt and spin to cover, then lift and gently tap the stick on the bowl edge so excess drips off. Sprinkle sanding sugar now if you want sparkle.
- Set and decorate. Stick each pop upright in the foam block to set for 2 to 3 minutes. Add eyes and buttons with mini chocolate chips or black sprinkles while still tacky. Dot on an orange sprinkle nose.
- Add hats and scarves. Dab a little melted white chocolate on top of the head, then set a mini peanut butter cup as a hat. Tie a thin strip of fruit leather around the neck as a scarf. Let the pops set for 10 minutes in a cool spot.
- Clean edges. Use a paring knife to trim any drips at the base once the coating hardens. Serve or package.
Tips & Common Mistakes
- Keep the dough cool. Warm dough slips on the stick, so chill before and after you assemble.
- Thin the coating. Stir in a teaspoon of coconut oil or shortening until the melt flows like warm honey.
- Dip the stick first. A small plug of coating helps anchor the head and body.
- Work in small batches. Keep most pops in the fridge while you dip a few to prevent sliding.
- Avoid water contact. Even a drop can seize chocolate, so dry bowls and tools well.
- Tap gently. Strong tapping loosens the pop; use short, light taps to shed excess coating.
- Choose light decorations. Heavy hats slide; mini peanut butter cups stay put better than full-size candy.
- Size matters. Use two scoop sizes to keep proportions tidy and weight balanced.
- Fix cracks fast. Patch with a dab of melted coating and smooth with a toothpick.
- Let them set upright. A foam block or colander keeps the coating smooth while it firms up.
Variations I’ve Tried
- Peppermint chocolate: Add 1 teaspoon peppermint extract to the dough and use crushed candy cane for buttons.
- Mocha: Mix in 1 teaspoon instant espresso powder with the cookie crumbs for a coffee kick.
- Cookies and cream snowmen: Use golden sandwich cookies for the head and chocolate for the body.
- Peanut butter cup base: Swap in chocolate wafer cookies and 2 tablespoons peanut butter with the cream cheese.
- Gluten-free and dairy-free: Use GF sandwich cookies and dairy-free cream cheese, then coat with certified dairy-free white chips.
- Red scarf glow-up: Tint a stripe of white fondant with gel color and cut thin scarf strips.
How to Serve No Bake chocolate Snowman cake pops
Set the snowmen upright on a platter and tuck mini marshmallows around them for a snowy scene. Pair with hot cocoa, coffee, or chilled milk for a simple win. Package each pop in a clear bag with ribbon for party favors or stocking stuffers. Add name tags and let them double as place cards at a holiday table.
Make-Ahead and Storage
Chill assembled, undipped snowmen on sticks for up to 24 hours, tightly covered. Store dipped and decorated pops in the fridge for 5 to 7 days in an airtight container. Freeze for up to 2 months by wrapping each pop in plastic and then placing in a freezer bag. Thaw in the fridge overnight, then set at room temp for 15 minutes before serving to reduce condensation.
Nutrition Information
Per snowman pop, about 1.6 ounces: 190 calories, 10 g fat, 24 g carbs, 1 g fiber, 17 g sugars, 3 g protein, 90 mg sodium. Values are estimates and vary by brand, coating thickness, and pop size.
No Bake Chocolate Snowman Cake Pops
Ingredients
Instructions
- In a large bowl, combine chocolate cake crumbs and chocolate frosting until evenly mixed and pliable.
- Roll the mixture into 24 small balls (about 1 inch each) for snowman heads and 24 slightly larger balls (about 1.5 inches) for bodies.
- Press together one small and one large ball for each snowman, gently blending the seam.
- Insert a lollipop stick into each assembled snowman shape and place them on a lined tray.
- Freeze the snowman cake pops for 20 minutes to firm up.
- Dip each snowman in melted white chocolate, allowing excess to drip off.
- Use melted dark chocolate to pipe on eyes, mouths, and buttons or use mini chocolate chips as facial features.
- Add orange sprinkles for noses and decorate with colored sprinkles or icing as scarves and hats if desired.
- Allow cake pops to set completely before serving.