Chocolate Caramel Cake Pops Recipe

Name: Chocolate Caramel Cake Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp (3/4 stick) unsalted butter, chopped; 4 oz white chocolate, chopped; 1/2 cup firmly packed dark brown sugar; 1/3 cup milk; 1 tbsp golden syrup or molasses; 1/2 cup flour; 1/2 cup self-rising flour; 1 None egg, lightly beaten; 6 oz white chocolate, melted; 12 oz milk chocolate melts, melted; 1 tbsp chocolate sprinkles

Servings: persons

6 tbsp (3/4 stick) unsalted butter, chopped
4 oz white chocolate, chopped
1/2 cup firmly packed dark brown sugar
1/3 cup milk
1 tbsp golden syrup or molasses
1/2 cup flour
1/2 cup self-rising flour
1 None egg, lightly beaten
6 oz white chocolate, melted
12 oz milk chocolate melts, melted
1 tbsp chocolate sprinkles

1
Preheat the oven to 325u00b0F. Grease a 12 x 8-inch baking pan; line bottom and long sides with parchment paper, extending paper 2 inches above long sides.
2
Stir butter, chopped white chocolate, sugar, milk and golden syrup in medium saucepan on low heat until smooth. Transfer mixture to medium bowl; cool 10 mins. Whisk in sifted flours, then egg. Spread mixture into prepared pan.
3
Bake cake about 30 mins until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
4
Using hands, crumble the cake into large bowl; stir in melted white chocolate. Shape rounded tablespoons of mixture into balls, squeezing firmly. Place on parchment paper-lined tray. Cover; refrigerate 4 hours.
5
Push one lollipop stick about half-way into each cake ball. Working quickly, dip cake balls in melted milk chocolate, then sprinkle with chocolate sprinkles. Let stand at room temperature until set. (Use a styrofoam block or a cardboard egg carton.)

1275

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tbsp (3/4 stick) unsalted butter, chopped, 4 oz white chocolate, chopped, 1/2 cup firmly packed dark brown sugar, 1/3 cup milk, and more.

Yes, Chocolate Caramel Cake Pops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Caramel Cake Pops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions