# Components:
→ Cake
01 - 1 box (14 oz) chocolate cake mix, plus eggs, vegetable oil, and water as specified on package
→ Salted Caramel Filling
02 - 7 oz soft caramel candies
03 - 1/4 cup heavy cream
04 - 1/2 teaspoon sea salt
→ Cake Pop Mixture
05 - 1/2 cup cream cheese, softened
06 - 1/4 cup unsalted butter, softened
→ Coating & Decoration
07 - 14 oz candy melts, assorted colors (green, purple, orange, blue)
08 - 2 oz white chocolate, melted for details
09 - Candy eyes, store-bought or homemade
10 - Sprinkles and colored sugars (optional)
→ Assembly
11 - 24 lollipop sticks
# Method:
01 - Bake chocolate cake according to package instructions, using specified eggs, oil, and water. Cool thoroughly before proceeding.
02 - Melt caramel candies and heavy cream together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Blend in sea salt and allow to cool to room temperature.
03 - Crumble cooled cake into a large mixing bowl. Add softened cream cheese and unsalted butter, mixing with a mixer until a smooth, moldable consistency is achieved.
04 - Scoop one tablespoon portions of cake mixture, flatten in palm, add half teaspoon of salted caramel, and enclose filling to form round balls. Repeat with remaining mixture. Freeze balls for 15 minutes to firm.
05 - Melt candy melts per package directions. Dip end of each lollipop stick into melted candy, then insert into each chilled cake ball. Refrigerate balls for 10 additional minutes to set.
06 - Fully immerse cake pops in melted candy coating, allowing excess to drip off. Place upright in styrofoam block or cake pop stand until set.
07 - While candy coating is unset, attach candy eyes, sprinkle with colored sugars, and use melted white chocolate in a piping bag to create mouth and monster details.
08 - Let decorated cake pops dry and set completely at room temperature before serving.
