Nothing beats the pairing of buttery caramel and rich cashews; add it to a chocolaty cake pop and you have one irresistible little treat.
—TASTE OF HOME TEST KITCHEN
PREP: 1 1/2 HOURS + CHILLING • MAKES: 4 DOZEN
1package chocolate cake mix (regular size)
3/4cup canned dulce de leche
48lollipop sticks
2 1/2 pounds milk chocolate candy coating, coarsely chopped Chopped cashews
1. Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
2. Crumble cake into a large bowl. Add dulce de leche and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
3. In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Coat with cashews. Insert cake pops into a plastic foam block to stand. Let stand until set.