1. Place the condensed milk, butter, vanilla and 100g chopped chocolate into a saucepan and melt down gently together. Meanwhile, finely crush the biscuits. Place the melted chocolate mixture into a large bowl and add in the biscuits and coconut and mix well. Form into balls and chill well.
2. When set, dip the ends of the wooden skewers into melted chocolate and stick into the chilled balls. Allow to set for 1 minute, then carefully dip the cake pops into melted chocolate. Break the pretzels in half and stick into the cake pops as antlers. Press on 2 sugar eyes and roll a small piece of red sugar paste as a nose and stick on.

Christmas Cake Pops by Chef Manuel Aquilina