CARAMEL APPLE BISCUIT POPS RECIPE - PILLSBURY.COM
Chopped apple and cinnamon-sugar meet Grands!™ biscuits in a fun, carameled apple treat!
Provided by Pillsbury Kitchens
Total Time 35 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple, granulated sugar and cinnamon; toss gently to mix. Spoon mixture into muffin cups.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
- Meanwhile, in 1-quart saucepan, heat brown sugar and cream to a full rolling boil over medium heat, stirring constantly. Remove from heat. Beat in powdered sugar until smooth.
- Spoon warm icing over warm biscuit cups. Insert 1 craft stick into center of each biscuit cup.
Nutrition Facts : Calories 240 , CarbohydrateContent 37 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Biscuit Cup, SodiumContent 420 mg, SugarContent 23 g, TransFatContent 2 g
CARAMEL APPLE CAKE POPS RECIPE: HOW TO MAKE IT
For a perfect fall treat, mix spice cake and apples with frosting to form cake balls. Then dip them in caramel coating, and let the kids go nuts, rolling them in peanuts. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 60 minutes
Cook Time 25 minutes
Yield 39 cake pops.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 146 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 114mg sodium, CarbohydrateContent 22g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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