Spiced Apple Cake Pops with Caramel Glaze

Instructions

1. 1

   Prepare the spice cake batter according to package directions, then fold in the finely chopped tart apples. Bake the cake in two greased and floured 9-inch round pans until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.

2. 2

   In a small saucepan, combine the brown sugar, heavy cream, and butter. Bring the mixture to a boil over medium heat, stirring constantly. Remove from heat and let cool for 5 minutes. Gradually beat in the confectioners' sugar until the caramel sauce is smooth.

3. 3

   Crumble one of the cooled spice cake layers into a large bowl. Add the caramel sauce and mix well until the cake is evenly coated. Shape the mixture into 1-inch balls and arrange them on a waxed paper-lined baking sheet. Freeze the cake balls for at least 2 hours, or until firm.

4. 4

   In a large saucepan, combine the Kraft caramel bits and water. Cook and stir over medium-low heat until the caramel is smooth and melted. Dip the ends of the lollipop sticks into the caramel and insert them into the frozen cake balls. Dip the cake balls into the caramel, allowing any excess to drip off, then roll the bottoms in the chopped peanuts. Let the coated cake pops stand until the caramel is set. Store the finished cake pops in an airtight container in the refrigerator.