Salted Caramel Toffee Pops Recipes

SALTED CARAMEL TOFFEE POPS

Salted Caramel Toffee Pops image

Treat your guests to these delightful truffle pops coated with chocolate and toffees - a perfect dessert made using Betty Crocker™ Super Moist™ cake mix and frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 54

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
Water, butter and eggs called for on cake mix box
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
1/3 cup caramel topping
4 cups dark cocoa candy melts or coating wafers (24 oz)
2 tablespoons shortening
54 paper lollipop sticks
Block of plastic foam
1 cup toffee bits
1 tablespoon coarse sea salt

Steps:

Make and bake cake mix as directed on box for 13x9-inch pan, using water, butter and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and caramel topping; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes.
Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Immediately sprinkle tops with toffee bits and salt. Let stand until set.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg

SALTED PEANUT AND CARAMEL MATZO BRITTLE

Salted Peanut and Caramel Matzo Brittle image

This is a more advanced version of the popular chocolate matzo toffee, but it's still easy to make: A layer of caramel bakes on top of then soaks into the unleavened bread, which next gets slathered with peanut butter and topped with crunchy peanuts. For those with peanut allergies - or those who do not eat peanuts at Passover - you can substitute any creamy nut butter and nuts. You can also use tahini and halvah; add snipped, dried apricots or dried cranberries for color; or keep it simple and stick with chocolate - preferably dark, to counter the caramel's sweetness - as in the original recipe by baker Marcy Goldman in her book "A Treasury of Jewish Holiday Baking" (Doubleday 1998). Be aware: This dish is addictive.

Provided by Joan Nathan

Categories snack, cookies and bars, finger foods, dessert

Time 30m

Yield 8 to 12 servings

Number Of Ingredients 6

Ingredients

4 square matzos
1 cup/227 grams unsalted butter, cut into 1-tablespoon pieces
1 cup/220 grams firmly packed dark brown sugar
1 cup/200 grams smooth peanut butter
3/4 cup/105 grams roasted, salted peanuts, coarsely chopped
1/2 teaspoon flaky sea salt

Steps:

Heat the oven to 375 degrees and line a rimmed 11-by-17 or 12-by-18-inch baking sheet with parchment paper, covering the pan and extending over the sides.
Lay 2 matzo squares in the pan, positioning the concave side up to best retain the caramel. Then, like a puzzle, fit the remaining matzo onto the baking sheet, carefully breaking pieces to fill the entire baking pan in one layer. (Don't worry if they are not perfect; the brittle will be cut up later.)
In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture comes to a boil, about 6 minutes. Boil just until very bubbly, another 2 to 3 minutes, then remove from heat and pour over the matzo, covering completely. Working quickly, spread the caramel using a heatproof spatula, then spoon it on top if it spills between the cracks in the matzo.
Place the baking sheet in the oven and reduce the temperature to 325 degrees. Bake for 10 to 12 minutes, checking to make sure the edges and top are not burning.
Once the matzo is almost done baking, heat the peanut butter in a microwave until slightly warmed and easily pourable, about 20 to 30 seconds on high.
Remove the matzo from the oven and drizzle the warmed peanut butter on top, then sprinkle with the peanuts, then the salt. Cool, break into pieces then transfer to a lidded container. Brittle is best - and at its snappiest - when chilled. Refrigerate it for at least 30 minutes or freeze for 15 until peanut butter firms up. Brittle will keep up to 1 month frozen; let it thaw for about 10 minutes before serving.

CHOCOLATE TOFFEE CAKE POPS

Chocolate Toffee Cake Pops image

For an easy Halloween dessert treat mix Betty Crocker™ Super Moist™ yellow cake mix with Rich & Creamy vanilla frosting to form cake balls on sticks - dip in chocolate and roll in toffee bits!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h25m

Yield 68

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
1 cup toffee bits
3 cups semisweet chocolate chips (18 oz)
1/4 cup shortening
68 paper lollipop sticks
Block of plastic foam

Steps:

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 3/4 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 1/2 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 1/4 cup toffee bits. Poke opposite end of stick into foam block. Let stand until set.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg

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