TOFFEE CHEESECAKE POPS
Goodbye, sticky fingers! Everyone adores food on a stick, and these cute pops combine that novelty with the fabulous flavors of cheesecake and toffee. -Lauralee Englehart, Fredericton, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield about 6-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Coat bottom and sides of a 9-in. springform pan with cooking spray., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla until blended. Add eggs; beat on low speed just until blended. Fold in one package of toffee bits. Pour into prepared pan; place on a baking sheet. Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Shape cheesecake mixture into eighty 1-in. balls (about 1 tablespoon each); insert a lollipop stick in each. Place on waxed paper-lined baking sheets. Freeze 1 hour or until firm., Place remaining bag of toffee bits in a small bowl. Dip pops in melted candy coating; allow excess to drip off. Dip tops in toffee bits. Place on waxed paper-lined baking sheets; let stand until set. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 122 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 62mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
SALTED CARAMEL TOFFEE POPS
Treat your guests to these delightful truffle pops coated with chocolate and toffees - a perfect dessert made using Betty Crocker™ Super Moist™ cake mix and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 54
Number Of Ingredients 10
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
CHOCOLATE TOFFEE CAKE POPS
For an easy Halloween dessert treat mix Betty Crocker™ Super Moist™ yellow cake mix with Rich & Creamy vanilla frosting to form cake balls on sticks - dip in chocolate and roll in toffee bits!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 68
Number Of Ingredients 8
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and 3/4 cup of the toffee bits; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until firm.
- In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute, stirring after 30 seconds, until chips are softened and can be stirred smooth. Dip tip of 1 lollipop stick 1/2 inch into melted chocolate and insert stick into cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 30 minutes.
- Remove from refrigerator a few at a time. Dip cake balls in melted chocolate; tap off excess. Immediately sprinkle with remaining 1/4 cup toffee bits. Poke opposite end of stick into foam block. Let stand until set.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg
TOFFEE POP BALLS
My friend Laura used to make these for dessert after dinner parties. I lost her recipe so have taken what I remembered of it and added different ingredients to make these a bit more adult. You don't have to use the liqueur if you don't want to, if you do you can also use Kahlua or Tia Maria if you prefer. This bit has been added as a result of Andria's review - if you use any other biscuits apart from toffee pops (eg Twix) make sure that there is a lot more biscuit than toffee - otherwise the mixture may not harden. I have used Twix in the UK but put them in the freezer for a couple of hours before making. Also, these are not hard truffles anyway - they are quite soft but hold their shape well so long as they are refrigerated until just prior to serving.
Provided by LilKiwiChicken
Categories Candy
Time 4h40m
Yield 30 balls
Number Of Ingredients 5
Steps:
- Process the biscuits in a food processor until they resemble small chunky bits of biscuit. You will have a mixture of fine crumbs and chunky bits of biscuit. If you don't have a food processor you can put these in a bag and bash with a rolling pin -very therapeutic after a hard day at work!
- Beat the cream cheese, icing sugar and Baileys (if using) until well combined and creamy.
- Add the ground biscuits and combine until well mixed.
- Add coconut a little at a time until the mixture is relatively stiff. It should still feel a bit gooey as it will harden in the fridge.
- Cover the bowl and put in the fridge until this is firm, which should take about 2-4 hours.
- Put the remaining coconut in a bowl. Using a teaspoon, take small amounts of the biscuit mixture from the bowl and roll into balls, then roll in the coconut.
- Keep in a container in the fridge until using.
Nutrition Facts : Calories 38.8, Fat 3.3, SaturatedFat 2.2, Cholesterol 9.2, Sodium 27.8, Carbohydrate 1.8, Fiber 0.1, Sugar 1.5, Protein 0.7
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