Caramel Apple Cake Pops
1 package spice cake mix (regular size)
1-1/2 cups finely chopped peeled tart apples
1/4 cup packed brown sugar
2 tablespoons plus 2 teaspoons heavy whipping cream
2 tablespoons butter
1/2 cup confectioners’ sugar
2 packages (11 ounces each) Kraft caramel bits
1/4 cup water
39 lollipop sticks
1 cup finely chopped salted peanuts
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. Yield: 39 cake pops.
Recipe found here: Caramel Apple Cake Pops