Chocolate Caramel Cake Pops

• 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 325u0b0F. 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.)

unsalted butter, white chocolate, brown sugar, milk, golden syrup, flour, flour, egg, white chocolate, milk chocolate melts, chocolate sprinkles

Taken from recipes-plus.com/api/v2.0/recipes/36607 (may not work)