Firecracker Swiss Roll Cake Pops

Line a large baking sheet with parchment paper. Unwrap each shortcake and remove the paper backing. Place on the parchment-lined baking sheet.

In a medium-sized microwave-safe bowl, add the entire 10 ounce package of white vanilla wafers. Melt in microwave on high for 30 seconds. Stir. If not completely melted, place in the microwave again for another 30 seconds. Stir until smooth.

Dip the end of each roll in melted white wafers. Dip the end of each treat stick in the melted white wafers and insert into the dipped end of each cake. This helps "glue" the stick in place. Place back on the parchment lined baking sheet and place in the freezer for 10–15 minutes until the white chocolate is firm and set.

While the cakes are in the freezer, place the red and blue melting wafers in small, separate, microwave-safe bowls and microwave on high for 30 seconds. Stir until smooth. If not completely melted, heat again for 15 seconds.

Remove the cakes from the freezer. Drizzle the bottom half of each cake with red and blue melts. When the chocolate is set, dip the top of each cake pop in the melted white chocolate. Please note it may need to be reheated and melted again.

Place a cut piece of red Twizzler in the top of each cake with each individual strand separated at the top.

Sprinkle each cake pop with patriotic sprinkles. Once the chocolates have set, remove the cakes carefully from the parchment paper and trim any excess chocolate drizzle from the sides of each cake pop. Store in an airtight container, or wrapped in plastic wrap, in a cool place, until ready to serve. You can also wrap each firecracker cake pop individually to make it easier.