![\"candy](\"https:\/\/christine.kimballlarsen.com\/old\/_Media\/candy_cane_candies.jpeg\")
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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.<\/p>\n
![\"candy](\"https:\/\/christine.kimballlarsen.com\/old\/_Media\/candy_cane_candies2-3.jpeg\")
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Next year I’ll stick with the Oreos. \ud83d\ude42<\/p>\n
<\/p>\n Candy Cane<\/strong><\/span> <\/strong><\/span><\/span>Brownie Lollipops<\/strong><\/span><\/span><\/span><\/p>\n Ingredients:<\/span><\/p>\n 1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies) Directions:<\/span><\/p>\n Yield: 24 servings<\/span><\/p>\n Cook’s Tips: Although the edges of the brownies are crusty, they don’t need to be discarded. Simply scoop the edges <\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading
\n24 candy canes
\n10 oz chocolate-flavored almond bark
\nAdditional decorations such as red jimmies (optional)<\/span>
\n<\/span><\/p>\n1. Line <\/span>Medium Sheet Pan<\/span><\/strong> (or 9-in. by 13-in. metal pan) with a 13-in. piece of Parchment Paper; lightly spray with
\nnonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan.
\nBake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from
\noven to <\/span>Stackable Cooling Rack<\/span><\/strong>; cool 20 minutes or until still slightly warm.
\n2. Meanwhile, cut straight ends of candy canes off to form 4\u00bd-in. sticks using <\/span>Utility Knife<\/span><\/strong>. Place candy cane tops
\ninto resealable plastic bag and crush using flat side of <\/span>Meat Tenderizer<\/span><\/strong>; set aside.
\n3. Using <\/span>Medium Scoop<\/span><\/strong>, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands.
\n(Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of
\nballs, mounding brownie around each stick to secure. Pinch each brownie ball where candy cane and
\ntop of ball meet.
\n4. Place almond bark into <\/span>Small Batter Bowl<\/span><\/strong>; microwave according to package directions until smooth. Spoon
\nmelted bark evenly over each brownie ball, turning to coat completely. Be sure to coat where candy cane stick
\nmeets brownie ball. Allow excess bark to drip off. Dip into reserved crushed candy canes or jimmies and stand
\nupright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let
\nstand until set. Place into miniature cupcake liners.<\/span><\/p>\n
\nalong with the center, and they’ll soften as they stand. If desired, lollipop sticks or stick candies can be substituted for the candy canes.
\nWrap lollipops in cellophane, tie with ribbon and use as table d\u00e9cor, place cards or take-home goodies for a special
\nholiday touch.<\/p>\n
\nFrom <\/span>The Pampered Chef\u00ae Festive Holiday Desserts Recipe Collection<\/span><\/strong>.
\n\u00a9The Pampered Chef, Ltd., 2008<\/span><\/ol>\n<\/div>\n<\/div>\n<\/div>\n