Chocolate Toffee Cake Pops
Ingredients
- 1 (15.25-oz) box super moist yellow cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 cup rich and creamy vanilla frosting
- 1 cup toffee bits
- 3 cups semisweet chocolate chips
- ¼ cup shortening
- 68 paper lollipop sticks
- Block of plastic foam
Instructions
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and ¾ cup of the toffee bits; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until firm.
- In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute, stirring after 30 seconds, until chips are softened and can be stirred smooth.
- Dip tip of 1 lollipop stick ½ inch into melted chocolate and insert stick into cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 30 minutes.
- Remove from refrigerator a few at a time. Dip cake balls in melted chocolate; tap off excess. Immediately sprinkle with remaining ¼ cup toffee bits. Poke opposite end of stick into foam block. Let stand until set.
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