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
Preparation
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.
