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Caramel Cashew Cake Pops

 Caramel Cashew Cake Pops
Nothing beats the pairing of buttery caramel and rich cashews; add it to a chocolaty cake pop and you have one irresistible little treat.
48 ServingsPrep: 1-1/2 hours + chilling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 3/4 cup dulce de leche
  • 48 lollipop sticks
  • 2-1/2 pounds milk chocolate candy coating, coarsely chopped
  • Chopped cashews

Directions

  • Prepare and bake cake mix according to package directions, using a
  • greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
  • Crumble cake into a large bowl. Add dulce de leche and mix well.
  • Shape into 1-in. balls. Place on baking sheets; insert sticks.
  • Freeze for at least 2 hours or refrigerate for at least 3 hours or
  • until cake balls are firm.
  • In a microwave, melt candy coating. Dip each cake ball in coating;
  • allow excess to drip off. Coat with cashews. Insert cake pops into a
  • styrofoam block to stand. Let stand until set. Yield: 4 dozen.