Salted Caramel Toffee Pops

Prep 40 min
Total 2 hr 15 min
Servings 54

Treat your guests to these delightful truffle pops coated with chocolate and toffees – a perfect dessert made using Betty Crocker™ Super Moist™ cake mix and frosting. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 17, 2014

Make with

Betty Crocker Cake Mix

Ingredients

box Betty Crocker™ Super Moist™ butter recipe yellow cake mix

Water, butter and eggs called for on cake mix box

1/2

cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)

1/3

cup caramel topping

cups dark cocoa candy melts or coating wafers (24 oz)

tablespoons shortening

paper lollipop sticks

Block of plastic foam

cup toffee bits

tablespoon coarse sea salt

Steps

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1

Make and bake cake mix as directed on box for 13x9-inch pan, using water, butter and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and caramel topping; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
2

In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes.
3

Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Immediately sprinkle tops with toffee bits and salt. Let stand until set.