Chicken Leg Cake Pops

Ingredients:

• 1 package (425-450 g) of chocolate cake mix (+ all necessary additional ingredients)
• 1 cup cream cheese frosting
• 16 mini marshmallows
• 16 salted straws
• 2 cups white Candy Melts
• 1 package (340 g) of toffee pieces for baking
• 2-4 tbsp. l. coconut oil
• 1/4 cup crushed cornflakes
• Sea salt flakes, for sprinkling

Preparation:

1. Spray a 22x32cm baking pan with cooking spray. Mix the chocolate cake batter according to package directions and pour it into the prepared pan. Bake the sponge cake according to package directions and let it cool.
2. Crumble the sponge cake into a large bowl. Add the glaze and mix with your hands until smooth.
3. Using damp hands, form the mixture into 16 tight ovals, shaping them into egg-shaped shapes (5-6 cm long), pressing them slightly in the center. Place on two parchment-lined baking sheets.
4. Glue mini marshmallows to one end of each straw, then insert them into the cake pops, gently shaping them into chicken leg shapes. Return the "chicken leg" cake pops to the baking sheets. Freeze the cake pops to set slightly, for 15-20 minutes.
5. Melt the candy melts in a bowl in the microwave. Dip the marshmallow straws into the white icing, return them to the baking sheets, and refrigerate until completely set. Repeat for a thicker coating. Refrigerate.
6. Mix the toffee with 2 tablespoons of coconut oil and melt in the microwave, stirring, until smooth (add more coconut oil if needed to make the caramel runny). Stir in the cornflakes. Spoon the mixture onto the cake pops, completely covering them (except for the pit); sprinkle with salt. Refrigerate until completely set.