Dulce De Leche Cake Pops Recipes

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DULCE DE LECHE CAKE POPS



DULCE DE LECHE CAKE POPS image

My newest obsession!!! Here is a cake pop with Dulce de Leche in it! It's not my photo, but I will post my very own when I make it! :)

Provided by Jo Anne Sugimoto

Categories     Candies

Number Of Ingredients 5

1 box yellow or white cake mix
1 13.4 oz. can of dulce de leche
1 lb almond bark
candy sprinkles or tiny candy decorations
50 lollipop sticks

Steps:

  • 1. Follow directions on the box to make the cake.
  • 2. Allow the cake to cool, and then crumble the cake into a large bowl, no large pieces of cake, please.
  • 3. Stir in the Dulce de Leche until well combined.
  • 4. With your hands, roll into 1 1/2 inch balls. Place them onto a cookie sheet covered with waxed paper.
  • 5. Cover with plastic wrap and place in the refrigerator for several hours or in the freezer for about 30 minutes. You want the balls to be firm but not frozen.
  • 6. Place the almond bark or candy coating in a deep, microwave safe bowl and melt it on medium power for 30 seconds at a time, stirring each time until completely melted.
  • 7. Remove the balls from the refrigerator/freezer.
  • 8. One at a time, dip about 1/2 of the lolly stick into the melted almond bark and then insert it into the cake ball, pushing it in no more than halfway through.
  • 9. Holding the sucker stick with the cake ball attached, dip the entire cake ball into the melted almond bark until it is completely covered up to the base of the cake ball and 1/4 inch of the stick. This helps to secure the cake ball to the stick when the coating sets. Tap it lightly on the side of the bowl to get the excess coating off.
  • 10. Sprinkle with candy sprinkles or tiny candy decorations.
  • 11. Stick it into a styrofoam block to let dry and set or you can place it into a candy or tiny cupcake liner to set.
  • 12. To give away as gifts, you can wrap it in a candy cellophane bag and tie a festive ribbon on it or store in an airtight container in a cool place.

DULCE DE LECHE BARS



Dulce De Leche Bars image

A creamy center fills a shortbread-like buttery crust with a crumble-pecan coconut topping. This is a favorite with my family, boyfriend and at my workplace (a bakery!). Best served cool or room temperature.

Provided by Cori

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 55m

Yield 12

Number Of Ingredients 9

2 sticks unsalted butter, softened
⅔ cup white sugar
1 egg
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
1 (12.5 fl oz) can dulce de leche
1 cup shredded coconut
¾ cup pecans, toasted and chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan thoroughly.
  • Blend butter and sugar with an electric mixer until combined and creamy. Add egg and vanilla extract; beat until incorporated. Scrape down the sides of the bowl and beat again. Combine flour and salt. Add to the butter mixture and mix until a ball of dough forms.
  • Press 2/3 of the dough into the bottom of the baking pan.
  • Bake in the preheated oven until set and light brown, about 20 minutes.
  • Pour dulce de leche over the crust, trying to keep the edges mostly bare.
  • Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.
  • Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars.

Nutrition Facts : Calories 472.3 calories, Carbohydrate 52.1 g, Cholesterol 59.9 mg, Fat 27.5 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 14.7 g, Sodium 168.9 mg, Sugar 25.8 g

DULCE DE LECHE CAKE



Dulce de Leche Cake image

Browned butter creates the "wow" in a caramel-frosted cake jump-started with a cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 8

1/3 cup butter (do not use margarine)
1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 cup water
2 teaspoons vanilla
3 eggs
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 package (8 oz) cream cheese, softened
1/2 cup whipping cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
  • In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 110 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 37 g, TransFat 1/2 g

DULCE DE LECHE CHEESECAKE POPS



Dulce de Leche Cheesecake Pops image

Your favorite dessert has hit the freezer just in time for the dog days of summer. Decadent cheesecake takes pop-form with layer after layer of dulce de leche and crunchy cinnamon cereal. See All 12 Pops of Summer

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h25m

Yield 8

Number Of Ingredients 7

1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 cup half-and-half
2/3 cup dulce de leche (caramelized sweetened condensed milk), from 13.4-oz can
2 tablespoons milk
1/2 cup Cinnamon Toast Crunch™ cereal, coarsely crushed

Steps:

  • In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream and half-and-half. Spoon 1/4 cup mixture into each of 8 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. Freeze about 2 hours or until frozen. Cover and refrigerate remaining cream cheese mixture.
  • In small bowl, mix dulce de leche and milk. Place 1/3 cup dulce de leche mixture in small resealable food-storage plastic bag; cover and refrigerate remaining mixture. Cut off one small corner of bag; squeeze small amounts over frozen cream cheese layer in each cup. Pour remaining cream cheese mixture over dulce de leche layer in cups. Return foil to pops to support sticks. Freeze about 4 hours or until frozen.
  • About 30 minutes before serving, remove reserved dulce de leche mixture from refrigerator; let stand at room temperature to soften. Remove pops from freezer and paper cups. Dip top of each pop in reserved dulce de leche mixture; dip in cereal.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Pop, Sodium 170 mg, Sugar 29 g, TransFat 1/2 g

DULCE DE LECHE



Dulce de leche image

This rich, creamy caramel sauce is a great way to level up your favourite desserts. It's easy to make and tastes heavenly - try it drizzled over vanilla ice cream

Provided by Charlotte Pike

Categories     Condiment, Dessert

Time 25m

Yield Makes around 450 ml

Number Of Ingredients 4

50g granulated sugar
50g unsalted butter, cubed
75ml whole milk
1 x 397g can condensed milk

Steps:

  • Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
  • When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
  • Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.

Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium

DULCE DE LECHE CAKE



Dulce de Leche Cake image

The cake is tender and moist, and it's not too sweet to help balance out with the frosting. The frosting is delightful, it has that caramel flavor from the dulce de leche, and the optional rum complements the caramel's vanilla notes wonderfully. The hazelnuts added a great crunch factor and adds a subtly nutty flavor.

Provided by Jasmine

Categories     Cake Recipes

Time 1h35m

Yield 12

Number Of Ingredients 18

baking spray
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup white sugar
¾ cup unsalted butter, softened
⅓ cup dulce de leche
1 teaspoon vanilla extract
3 large eggs, at room temperature
¾ cup whole milk
¾ cup chopped toasted hazelnuts
¼ cup dulce de leche
2 tablespoons whole milk
1 cup unsalted butter, softened
3 cups unsifted powdered sugar
½ teaspoon salt
½ cup dulce de leche
¼ fluid ounce dark rum (such as Myers's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
  • Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
  • Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
  • Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
  • Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
  • Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
  • Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
  • Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.

Nutrition Facts : Calories 669 calories, Carbohydrate 83.7 g, Cholesterol 123.1 mg, Fat 35.5 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 411.1 mg

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