Best Salted Caramel Toffee Pops Recipes

Salted Caramel Toffee Pops image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 54

Number Of Ingredients 10

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 Toffee Bars image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 32

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 cup toffee bits
1 bag (11 oz) caramels, unwrapped
1/3 cup heavy whipping cream
2 cups semisweet or milk chocolate chips
3/4 teaspoon coarse sea salt

Steps:

Heat oven to 350°F. Line 15x10x1-inch cookie sheet with sides with foil. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 1/2 cup of the toffee bits. Press dough in bottom of pan. Bake 14 to 16 minutes or until light golden brown. Cool 5 minutes on cooling rack.
In 2-quart saucepan, heat caramels and cream over medium-low heat, stirring constantly, until caramels are melted, 5 to 10 minutes. Remove from heat. Spread over warm cookie base. Bake 5 minutes. Return to cooling rack. Sprinkle chocolate chips evenly over top. Let stand 3 minutes; spread melted chips evenly over filling. Sprinkle with sea salt and remaining 1/2 cup toffee bits. Refrigerate bars until chocolate is firm, about 15 minutes. Cut into 8 rows by 4 rows. Store at room temperature in airtight container.

Nutrition Facts : Fat 2, ServingSize 1 Bar, TransFat 0 g