Duo Penotti Hazelnut & Vanilla Cake Pops


How does Hazelnut & Vanilla Cake Pops covered with Chocolate and Sprinkles sound? See step by step directions below:


  1. Preheat you oven at 170 °C (330 F)
  2. Pour the sugar and butter in your mixer bowl. Mix well
  3. Add the 4 eggs one by one. Mix well without overbeating
  4. Add cocoa powder, flour, salt, baking powder and vanilla extract
  5. Mix well all the ingredients, until integrated
  6. Pour the batter in a square 9″ x 9″inch pan
  7. Cook for 45 minutes
  8. Let cool

For the Cake Pop Batter

  1. Crumble your brownies and mix it with 6 tbs of Duo Penotti Hazelnut & Vanilla Spread
  2. Integrate well all the batter until you get a slightly sticky mix
  3. Form 3cms balls with the mix, make them round and smooth

For the Cake Pops

  1. Melt the white chocolate
  2. Coat the tip of a stick with white melted chocolate
  3. Introduce the tip with chocolate in the center of a cake pop Batter ball, down to 1 cm
  4. When you have all your Cake Pop balls with sticks, store them in the fridge for 20 minutes
  5. If necessary, melt the chocolate again
  6. One by one dip the cake pops in the white chocolate until you get a nice full coat
  7. Place over a flat pan, decorate with sprinkles to your taste
  8. Let cool completely



  • 2 cups of white sugar
  • 125g of butter (1 stick)
  • 4 eggs
  • 1 and 3/4 cups flour
  • 1/2 cup cocoa powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • all of your brownies
  • 6 tbs of Duo Penotti Hazelnut & Vanilla Spread
  • All of your cakepop batter
  • 1/2 pound white chocolate
  • lollipop sticks

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