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Salted Caramel Toffee Pops

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  • Prep 40 min
  • Total 2 hr 15 min
  • Servings 54
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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.
Updated Sep 17, 2014
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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.


Nutrition Facts are not available for this recipe
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