Iced Caramel Latte Pops

• Milk Layer:
• 1/2 cup milk
• 1/4 cup sweetened condensed milk
• 1/8 teaspoon vanilla extract
• Coffee Layer:
• 1/2 cup cold brew coffee concentrate (1:1 ratio for mixing with water)
• 6 tablespoons milk
• 2 tablespoons sweetened condensed milk
• Caramel Layer:
• 6 tablespoons caramel sauce or caramel ice cream topping
• 2 tablespoons chocolate-covered espresso beans, coarsely chopped

1. Milk Layer: Whisk together milk, sweetened condensed milk, and vanilla in a large measuring cup with a spout until well combined. Pour into 6 (3-ounce) ice pop molds, dividing evenly. Freeze until firm but not frozen, about 2 hours. Insert sticks. Set a timer and check early. If they freeze all the way, your stick won't go in and your layers may separate.
2. Coffee Layer: Whisk together coffee concentrate, milk, and sweetened condensed milk in a large measuring cup with a spout until well combined. Pour into molds over milk layer, dividing evenly. Freeze until firm but not frozen, about 2 hours.
3. Caramel Layer: Spoon 1 tablespoon caramel sauce over coffee layer in each mold. Sprinkle each with 1 teaspoon espresso beans. Freeze until solid, at least 8 hours and up to 2 weeks.

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Taken from www.allrecipes.com/recipe/258205/iced-caramel-latte-pops/ (may not work)