Caramel Cashew Cake Pops

Name: Caramel Cashew Cake Pops
Prep time: 60 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 dozen.
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

Nothing beats the pairing of buttery caramel and rich cashews; add it to a chocolaty cake pop and you have one irresistible little treat. —Taste of Home Test Kitchen

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.

Editor's Note

This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.

Nutrition Facts

1 cake pop (calculated without cashews): 210 calories, 11g fat (7g saturated fat), 13mg cholesterol, 104mg sodium, 28g carbohydrate (23g sugars, 1g fiber), 2g protein.

Originally published as Caramel Cashew Cake Pops in Bakeshop Favorites