So, what do you do with leftover decadent, delicious, moist, and superb cake – along with the BEST buttercream frosting you’ve ever rubbed all over your mouth and body in an effort to consume in every way? (Yes, a bit graphic, but we’ve all been there)…
The answer is: create “cake pop” bars and stuff them in the freezer to set, and then SHARE!

With over a dozen leftover cupcakes and nearly a pound of my famous buttercream-shortening frosting (both of which are decadent on their own), I decided to put together something a little more non-traditional, if only slightly creative.
I crumbled and mashed the cupcakes into a crumb, mixed with the delicious frosting, and poured in brilliant pink, purple, and white sprinkles – pressed into a pan, and then froze into iced cupcake “bars,” perse. A more flowery and reasonable title came to be: Cake Pop Freezer Bars.

Cake Pops are traditionally made with cake crumbs and frosting and then formed into balls, stuck with a candy stick, and dipped in melty candy toppings.
No need for that hassle here. Let’s just make things simple. Press that frosty cake crumble (with bright sprinkles) into a cake pan, freeze, and slice for a refreshing sweet bite at any point in your life!

Yum!!!

Cake Pop Freezer Bars – Icebox Cake Bars

Cake Pop Freezer Bars – – Icebox Cake Bars

4 cups homemade vanilla cake crumbles
2-3 cups homemade buttercream frosting
1 cup decorative sprinkles

In a large bowl, mix together the moist cake crumbles and frosting until well combined. Mix in your desired sprinkles and any other edible decor.

Line a rectangular baking pan with parchment and evenly press the cake-frosting-sprinkle batter into the pan.
Cover tightly with plastic wrap and freeze for several hours.

Slice and serve ice cold (these babies are MESSY). Store in the freezer for future servings.

YUMMY!

Alternatively, use an ice cream scoop and serve like an ice cream sundae, but just with yummy “cake pop” or frosted cupcake balls instead of ice cream balls!

FUN. FUN. FUN!!