Chocolate Toffee Cake Pops

 

Ingredients

• 1

  box Betty Crocker™ Super Moist™ yellow cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 1

  cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
• 1

  cup toffee bits
• 3

  cups semisweet chocolate chips (18 oz)
• 1/4

  cup shortening
• 68

  paper lollipop sticks
• Block of plastic foam

Steps

1 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.

2 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.

3 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.