Toffee-Tastics Gluten Free Cake Pops
Thank you to Little Brownie Bakers for sharing this recipe!
Makes 24 servings
Ingredients
Cake Pops (made with frosting)
1/2 cup+ frosting (canned or cream cheese frosting)
1 package Toffee-tastic® cookies, finely chopped
1/4 cup toffee bits
1 cup coating, melted (chocolate chips, butterscotch chips, white chocolate chips or candy melts)
Toppings, to decorate tops (toffee bits, chopped pecans, colored sprinkles or candies)
Lollipop sticks
Cream Cheese Frosting
1 1/2 ounces cream cheese
2 tablespoons butter
1 cup powdered sugar
1/2 teaspoon vanilla
Cookie Balls
3-4 ounces cream cheese
1 package Toffee-tastic® cookies, finely chopped
1/4 cup toffee bits
1 cup coating, melted (chocolate chips, butterscotch chips, white chocolate chips)
Toppings, to decorate tops (toffee bits, chopped pecans, colored sprinkles or candies)
Candy cups/mini muffin paper liners
Equipment
Large mixing bowl
Food Processor
Sticks for cake pops
Cake ball liners
Microwave safe mug
2 knives
Directions
1. Make your cake pops or cake balls
Blend together the cookie crumbs and the cream cheese (or frosting) until it can form a ball, adding a little extra cream cheese (or frosting), if needed. A food processor works well for this.
Form dough into balls (1-1 1/2" size). Refrigerate for 30-60 minutes.
2. Prepare delicous coating:
Melt coating in a narrow, tall microwave safe mug. (Start with 30 seconds in the microwave, stir, and then continue to microwave in additional 10 second intervals until smooth). Do not overheat.
3. Coat your cake pops or cake balls:
Dip the end of your lollipop stick in the melted coating. Insert stick into ball (or if making cookie balls without sticks, use two knifes to lower balls into coating). Dip each ball into the coating until covered, allowing excess to drip off into mug.
4. Time to decorate:
Sprinkle top with toffee, nuts or sprinkles, and allow to cool.
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