Preheat oven to 325 degrees F. Lightly spray both sides of the cake pop pan with baking spray

Add the cake mix, water, egg whites, and yogurt in a large mixing bowl, mixing until combined.

Crumble the Fruit Crisps and fold them into the batter.

Carefully spoon batter into the bottom half of the cake pop pan (the side without the holes), completely filling the hole.

Bake for 18-20 minutes. Once the pan is removed from the oven, let it sit a 2-3 minutes before removing the cake balls. Cool the cake balls completely on a wire rack.

To prevent the ball from sliding off, it is necessary to secure the stick. Melt a few wafers in the microwave for 30 seconds, or until melted. Dip the stick in the chocolate and push into the cake ball. Refrigerate for 30 minutes.

In a microwave safe dish, melt the chocolate wafers in 30 second intervals until semi-melted. Add coconut oil to slightly thin out the chocolate. NOTE: Use solid coconut oil so the chocolate will set properly. Do not overheat the chocolate. Once semi-melted, stir it until it melts completely.

Roll the cake pop into the chocolate until completely covered. Let the excess chocolate run off. Either roll the pop in the sprinkles or simply sprinkle some over the top for less coverage.

Display on a foam block, in treat bags, on a tray, or any way you'd like! Enjoy!