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Chocolate Toffee Cake Pops
Chocolate Toffee Cake Pops
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Prep Time:
50 minutes
Total Time:
3 hours 25 minutes
Create irresistible Halloween cake pops by combining yellow cake mix with vanilla frosting, forming balls, dipping in chocolate, and coating with toffee bits.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting (from 1-lb container)
  • 1 cup toffee bits
  • 3 cups semisweet chocolate chips (18 oz)
  • 1/4 cup shortening
  • 68 paper lollipop sticks
  • Block of plastic foam
Instructions:
  • Prepare the cake mix according to the directions on the box for a 13x9-inch pan, using water, oil, and eggs. Let it cool. Line a cookie sheet with waxed paper. Crumble the cake into a large bowl. Mix in the frosting and 3/4 cup of the toffee bits until well combined. Shape the mixture into 1-inch balls and place them on the prepared cookie sheet. Refrigerate for 30 minutes or until the balls are firm.
  • In a medium microwave-safe bowl, heat chocolate chips and shortening in the microwave on High for 1 minute, stirring after 30 seconds, until smooth. Dip the tip of a lollipop stick 1/2 inch into the melted chocolate and insert it into a cake ball halfway. Repeat with remaining cake balls. Place on a cookie sheet and refrigerate for 30 minutes.
  • Take out a few cake balls from the refrigerator at a time. Dip them in melted chocolate, ensuring to tap off any excess. Sprinkle immediately with the remaining 1/4 cup of toffee bits. Insert the opposite end of the stick into a foam block. Allow to stand until set.

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