Toffee Pop Balls Recipes

NO-BAKE STICKY TOFFEE BALLS

Steps:

• Put the dates, brown sugar and butter in a microwave-safe medium bowl and cover. Microwave on high in 1-minute increments, stirring in between, until the butter has melted.
• Transfer the mixture to a food processor and pulse until smooth. Add the walnuts, orange zest, vanilla, salt and graham crackers and pulse until the mixture comes together into a stiff and slightly tacky ball. Scoop heaping teaspoonfuls of dough and roll them into balls. Refrigerate the balls until firm, about 1 hour.
• Roll the chilled balls in sanding sugar. The sticky toffee balls can be refrigerated for up to 3 days.

SALTED CARAMEL TOFFEE POPS

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.

ENGLISH TOFFEE BALLS

Steps:

• Heat oven to 325 degrees.
• In a large bowl, beat powdered sugar, margarine and pudding mix until light and fluffy.
• Lightly spoon flour into measuring cup; level off.
• Add flour, milk, vanilla, and crushed toffee bars, mix well.
• Shape dough into 1-inch balls.
• Place onto ungreased cookie sheets.
• Bake at 325 for 13-18 minutes or until edges are a light golden brown.
• Remove from cookie sheets; cool completely.
• Dip top of each cookie into powdered sugar.

TOFFEE POP BALLS

Steps:

• Process the biscuits in a food processor until they resemble small chunky bits of biscuit. You will have a mixture of fine crumbs and chunky bits of biscuit. If you don't have a food processor you can put these in a bag and bash with a rolling pin -very therapeutic after a hard day at work!
• Beat the cream cheese, icing sugar and Baileys (if using) until well combined and creamy.
• Add the ground biscuits and combine until well mixed.
• Add coconut a little at a time until the mixture is relatively stiff. It should still feel a bit gooey as it will harden in the fridge.
• Cover the bowl and put in the fridge until this is firm, which should take about 2-4 hours.
• Put the remaining coconut in a bowl. Using a teaspoon, take small amounts of the biscuit mixture from the bowl and roll into balls, then roll in the coconut.
• Keep in a container in the fridge until using.

CHOCOLATE TOFFEE CAKE POPS

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.

TOFFEE CHEESECAKE POPS

Steps:

• Preheat oven to 350°. Coat bottom and sides of a 9-in. springform pan with cooking spray., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla until blended. Add eggs; beat on low speed just until blended. Fold in one package of toffee bits. Pour into prepared pan; place on a baking sheet. Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Shape cheesecake mixture into eighty 1-in. balls (about 1 tablespoon each); insert a lollipop stick in each. Place on waxed paper-lined baking sheets. Freeze 1 hour or until firm., Place remaining bag of toffee bits in a small bowl. Dip pops in melted candy coating; allow excess to drip off. Dip tops in toffee bits. Place on waxed paper-lined baking sheets; let stand until set. Store in airtight containers in the refrigerator.

POPCORN BALLS

Steps:

• Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.
• Pour popcorn and cranberries, or English toffee bits if using, into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly.

CHOCOLATE BANOFFEE BISCUIT BALLS RECIPE BY TASTY

Steps:

• *"Toffee"/Dulce De Leche can be purchase already prepared - or can be made at home through a process of heating Sweetened Condensed Milk - Recipes/instructions can be found online.
• Crush Digestive Biscuits in a large plastic bag.
• Pour into a large bowl and add Banana and about half the can of Dulce De Leche.
• Use a fork to mash and incorporate the banana and toffee into the biscuit crumbs. Add additional Toffee as needed - just enough to coat all the biscuit crumbs without it becoming too sticky.
• Form the mixture into 1 inch (2 ½ cm) balls and freeze for 15 minutes until firm.
• Microwave chocolate for 60 Seconds - stopping after 30 seconds to check and stir.
• Remove balls from freezer and dip into the melted chocolate.
• Set on wax paper and sprinkle with additional biscuit crumbs (optional).
• Allow chocolate coating to harden (chill in fridge to speed up this process).
• Drizzle with additional toffee just before serving.
• Enjoy!

BEST EVER POPCORN BALLS

Steps:

• In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
• Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

BUTTER TOFFEE POPCORN

Steps:

• Pop popcorn in an air popper according to manufacturer's instructions.
• Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract.
• Mix toffee syrup with popcorn in a large bowl until evenly combined.

STICKY POPCORN POTS

Steps:

• Put the popping corn in a lidded bowl and microwave on High for 21⁄2-3 mins.
• Tip into a big bowl and repeat four more times. Can be made and kept in an airtight container up to a day ahead. Meanwhile, melt the butter in a pan, then tip in the sugar. Heat gently until the sugar has dissolved. Pour the caramel over the popcorn and stir to coat. Cool, then serve in plastic cups.

TRADITIONAL POPCORN BALLS

Steps:

• Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. , When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking.