Caramel Cookie Pops Recipes

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.

Steps:

• Line two baking sheets with foil; coat with cooking spray. In a large heavy saucepan, combine sugar, water, corn syrup and lemon juice. Bring to a boil over medium heat, about 5 minutes. Using a pastry brush dipped in water, wash down the side of the pan to eliminate sugar crystals., Carefully stir in butter, one piece at a time. Cook until a candy thermometer reads 310° (hard-crack stage), stirring occasionally., Remove from heat; stir in vanilla. Cool until slightly thickened, about 2-3 minutes. Coat a metal measuring tablespoon with cooking spray; drop caramel by tablespoonfuls onto prepared pans. (Reheat mixture over low heat if necessary). Immediately press a lollipop stick into the center of each., Cool completely on prepared pans. Decorate as desired with melted chocolate. Refrigerate until set, about 10 minutes. Store between pieces of waxed paper in an airtight container.

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.