carrot cake pops with caramel drizzle

wow. i thought this day would never come. after last halloween's minor cake pop meltdown i swore these guys off. it wasn't until i had about 2 pounds of cooked carrot cake left over from making cupcakes for a friend (will post later) that i knew the day had come for attempt number two. i have to say - this time around was a lot easier. my aunt taught me the trick to melting white chocolate is to add butter. apparently white chocolate has less fat content than regular chocolate so it burns easier and faster. all you have to do is add a little fat and melting the stuff becomes almost fool-proof.

ingredients:
1 package of carrot cake boxed mix, made according to package directions and cooled
1 can cream cheese icing
12 oz white chocolate (use the best quality you can find)
lollipop sticks (found at Michael's, JoAnn's, or other craft stores) 2 tablespoons butter
caramel sauce

directions:
crumble cooked cake into a bowl. mash with fork into tiny pieces. add frosting and mix together until its fully incorporated into cake.

 prepare two large baking sheets by covering with wax paper or parchment. take little cake mixture and roll it into ball. place on baking sheet and insert lollipop stick one into the end of each ball, pointing upward. repeat until you've used up all the mixture. place baking sheet in freezer for at least 2 hours.

once cake pops have hardened in the freezer, melt white chocolate and butter in a double boiler on the stove (or microwave). stir well. dip each ball into the chocolate until covered. place back on baking sheet, drizzle with caramel sauce and let harden. don't refrigerate these; it will cause the coating to weep or melt. you can either put back in freezer or let them sit on counter. enjoy!