Candy Cane Brownie Lollipops
1 pkg of brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz. chocolate flavored almond bark
additional decorations such as red sprinkles
mini cupcake liners
1. Line medium sheet pan with 13-in piece of parchment paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package and after baked let cool for 20 minutes or until slightly warm.
2. Meanwhile, cut off straight ends of candy canes to form 4 1/2 inch sticks. Place candy cane tops into a ziploc bag and crush using a flat side of a large knife, set aside.
3. Using a medium scoop, scoop brownie into 24 rounded scoops, packing brownie into scoops using hands (the more you place with it the more "doughy" it feels). Roll brownie scoops into smooth round balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
4. Place almond bark into Small Batter Bowl; microwave according to directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations and stand upright on parchment paper. Repeat with additional almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.
I found this great recipe in an old Pampered Chef Holiday Cookbook and will probably try all the recipes at one point or another because they're all just so delicious looking!
Happy Holiday Baking,
Jenna
1 pkg of brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz. chocolate flavored almond bark
additional decorations such as red sprinkles
mini cupcake liners
1. Line medium sheet pan with 13-in piece of parchment paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package and after baked let cool for 20 minutes or until slightly warm.
2. Meanwhile, cut off straight ends of candy canes to form 4 1/2 inch sticks. Place candy cane tops into a ziploc bag and crush using a flat side of a large knife, set aside.3. Using a medium scoop, scoop brownie into 24 rounded scoops, packing brownie into scoops using hands (the more you place with it the more "doughy" it feels). Roll brownie scoops into smooth round balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
4. Place almond bark into Small Batter Bowl; microwave according to directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations and stand upright on parchment paper. Repeat with additional almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.
I found this great recipe in an old Pampered Chef Holiday Cookbook and will probably try all the recipes at one point or another because they're all just so delicious looking!
Happy Holiday Baking,
Jenna
I'm thinking we should bake these over the weekend.
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