My dad’s family always has a Christmas party and I am pretty sure I’m always on dessert patrol for the party (which is fine with me – I’m best at desserts and bread anyway!). This year, in addition to my traditional Oreo cookies, I tried a new dessert – Brownie Candy Cane Pops. The stick is a candy cane, while the “pop” is a brownie, covered in almond bark and then rolled in crushed candy canes.
Since I’m not a fan of mint, I didn’t actually try these (which is fine – I had way too much other junk anyway) but I heard they turned out ok. Nobody was dying to eat them, though, so I probably won’t make them again. They were WAY more work than they were worth, especially for something I don’t really like all that much.
Next year I’ll stick with the Oreos. 🙂
Candy Cane Brownie Lollipops
1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz chocolate-flavored almond bark
Additional decorations such as red jimmies (optional)
- 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 Stackable Cooling Rack; cool 20 minutes or until still slightly warm.
2. Meanwhile, cut straight ends of candy canes off to form 4½-in. sticks using Utility Knife. 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
Cook’s Tips: Although the edges of the brownies are crusty, they don’t need to be discarded. Simply scoop the edges
along with the center, and they’ll soften as they stand. If desired, lollipop sticks or stick candies can be substituted for the candy canes.
Wrap lollipops in cellophane, tie with ribbon and use as table décor, place cards or take-home goodies for a special
From The Pampered Chef® Festive Holiday Desserts Recipe Collection.
©The Pampered Chef, Ltd., 2008