Ingredients
1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
24 candy canes (I used lollipop sticks instead)
10 oz chocolate-flavored almond bark
Additional decorations such as red jimmies (optional)
Directions
1. Line Medium Sheet Pan (or 9-in. by 13-in. metal pan) with a 13-in. piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to cooling rack; cool 20 minutes or until still slightly warm.
2. Meanwhile, cut straight ends of candy canes off to form 4½-in. Place candy cane tops
into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.
3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around each stick to secure. Pinch each brownie ball where candy cane and top of ball meet.
4. Place almond bark into Small Batter Bowl; microwave according to package directions until smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Be sure to coat where candy cane stick meets brownie ball. Allow excess bark to drip off. Dip into reserved crushed candy canes or jimmies and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.
Yield: 24 servings
Recipe Source - Pampered Chef
1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
24 candy canes (I used lollipop sticks instead)
10 oz chocolate-flavored almond bark
Additional decorations such as red jimmies (optional)
Directions
1. Line Medium Sheet Pan (or 9-in. by 13-in. metal pan) with a 13-in. piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to cooling rack; cool 20 minutes or until still slightly warm.
2. Meanwhile, cut straight ends of candy canes off to form 4½-in. Place candy cane tops
into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.
3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around each stick to secure. Pinch each brownie ball where candy cane and top of ball meet.
4. Place almond bark into Small Batter Bowl; microwave according to package directions until smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Be sure to coat where candy cane stick meets brownie ball. Allow excess bark to drip off. Dip into reserved crushed candy canes or jimmies and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.
Yield: 24 servings
Recipe Source - Pampered Chef
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2 comments:
these are so much easier to roll like "meatballs," stick the sticks in them, and refrigerate until cold before dipping them in the chocolate. Then, regrigerate again. Put ice cold pops into freezer bag and then freeze. They are delish frozen and do not get hard as rocks. They take on a truffle-like taste!! YUMMO!
I did the bake the same, except added 1 extra egg to batter. I cut in size immediately then let cool 10 minutes. Put on food gloves, then rolled each 1.5 x 1.5 square into round 'meatball'. Let set to cool. Then inserted pop-stick, dipped in my own favorite cooked choco frosting recipe, but did not do the cool factor. Poured that from the kettle to a deep bowl for easy dipping. Used cupcake papers to set decorated pop on.
Granddaughter (8) just entered this into the county fair this week. Not only did she get raves and a blue ribbon, but took the baking sweepstakes with a purple for it. It's HOT to be 8 and a good cook/baker already!
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