caramel cashew cake pops

Name: Caramel Cashew Cake Pops
Prep time: 1 h 30 min
Yield: 48
Cuisine: American
Ingredients: 1 package(s) chocolate cake mix (regular size); 3/4 cup(s) dulce de leche; 48 - lollipop sticks; 2 1/2 pound(s) milk chocolate candy coating, coarsely chopped; - chopped cashews

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 48 serving(s)

prep time 1 Hr 30 Min

method Refrigerate/Freeze

Ingredients For caramel cashew cake pops

1 pkg

chocolate cake mix (regular size)
3/4 c

dulce de leche
48

lollipop sticks
2 1/2 lb

milk chocolate candy coating, coarsely chopped
chopped cashews

How To Make caramel cashew cake pops

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 Styrofoam block to stand. Let stand until set.
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