Caramel Apple Cake Pops Recipes

CARAMEL APPLE CAKE POPS

Steps:

• Prepare cake mix batter according to package directions, adding the apples after mixing. Pour into two greased and floured 9-in. round baking pans. Bake according to package directions. Cool completely., In a small saucepan, combine the brown sugar, cream and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5 minutes. Gradually beat in confectioners' sugar until smooth., Crumble one cake layer into a large bowl. (Save remaining cake for another use.) Add brown sugar mixture; mix well. Shape into 1-in. balls. Arrange on waxed paper-lined baking sheets. Freeze for at least 2 hours or until firm., In a large saucepan, combine caramel bits and water. Cook and stir over medium-low heat until smooth. Dip ends of lollipop sticks into caramel and insert into cake balls. Dip balls in caramel; roll bottoms in peanuts. Let stand until set. Store in an airtight container in the refrigerator.

CARAMEL APPLE POPS

Steps:

• Fill a large bowl with ice and top with water and set aside. Add candy sticks to slots in lollipop mold, reaching about halfway up the circle.
• Increase heat to medium-high to bring mixture to a boil, stirring until sugar has dissolved.

MINI CARAMEL APPLE POPS RECIPE BY TASTY

Steps:

• Use a melon scooper to scoop out mini apple balls.
• Repeat until entire apple is carved.
• Insert a popsicle stick on the side with the skin.
• Dip the apple ball in caramel.
• Dip again in preferred toppings.
• The video includes: peanuts, pretzels, Oreos, cookies, caramel corn, and M&M's.
• Enjoy!

SALTED CARAMEL APPLE PUSH-IT-UPS

Steps:

• Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray.
• In large bowl, beat cake mix water, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Stir in chopped apples. Divide batter evenly into muffin cups.
• Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
• In 2-quart saucepan, heat caramels, whipping cream and salt over medium heat 3 to 4 minutes, stirring frequently, until melted.
• To assemble push-up cakes, drop 1 mini cupcake into each push-up pop container. Add 1 tablespoon melted caramels and 1 tablespoon frosting. Repeat layers. Sprinkle tops with chopped peanuts.

CARAMEL APPLE PANCAKES

Steps:

• Combine diced apples and water in a microwave-safe dish for the sauce. Cover and microwave on high power for 3 minutes. Stir, replace cover, and microwave on high until apples are fork-tender, about 2 more minutes. Drain and set aside.
• Combine brown sugar, cream, butter, and salt in a 2-quart saucepan over medium-low heat. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Mixture should be bubbly all over the surface. Mix in vanilla extract and cook, stirring, for an additional 2 minutes. Remove from heat and stir in cooked, drained apples.
• Preheat an electric griddle to 250 degrees F (120 degrees C). Lightly grease.
• Combine flour, baking powder, sugar, and salt in a bowl.
• Combine eggs and milk in a separate container, stirring briskly until eggs are well incorporated. Drizzle in melted butter while stirring. Add wet ingredients to dry ingredients and stir until most of the lumps are gone.
• Use a 1/4-cup measuring cup to pour batter in batches onto the preheated griddle, forming 6-inch pancakes.
• Cook until bubbles form on top of the pancakes and the surface begins to look a little dry, 3 to 4 minutes. Brown to desired doneness on the second side, 2 to 3 minutes. Keep first batch warm in a 250 degrees F (120 degrees C) oven, while the remaining pancakes cook.
• Serve a stack of 3 pancakes with caramelized apple sauce, and garnish with chopped, toasted walnuts.