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Salted Caramel Toffee Pops
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Prep Time:
40 minutes
Total Time:
2 hours 15 minutes
Indulge in decadent truffle pops coated in rich chocolate and toffee, using Betty Crocker™ Super Moist™ cake mix and frosting for a perfect dessert.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
  • Water, butter and eggs called for on cake mix box
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting (from 1-lb container)
  • 1/3 cup caramel topping
  • 4 cups dark cocoa candy melts or coating wafers (24 oz)
  • 2 tablespoons shortening
  • 54 paper lollipop sticks
  • Block of plastic foam
  • 1 cup toffee bits
  • 1 tablespoon coarse sea salt
Instructions:
  • Prepare the cake mix according to the package instructions for a 13x9-inch pan using water, butter, and eggs. Let it cool. Line a cookie sheet with waxed paper. Crumble the cake into a large bowl. Add frosting and caramel topping, then mix until well combined. Shape the mixture into 1 1/4-inch balls and place them on the cookie sheet. Freeze until firm, then store in the refrigerator.
  • Microwave candy melts and shortening in a microwavable bowl on Medium (50%) for 2 minutes. Continue microwaving in 15-second intervals until melted, then stir until smooth. Dip a lollipop stick 1/2 inch into melted candy and insert into a cake ball halfway. Repeat for each and chill on a cookie sheet in the fridge for 5 minutes.
  • Take out a few cake balls from the refrigerator at a time. Dip each cake ball into the melted candy, ensuring it is fully covered, and tap off any excess. Insert the opposite end of the stick into a foam block. Quickly sprinkle the tops with toffee bits and salt. Allow them to sit until the candy sets.

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