Sprinkled Brownie Pop Food

BROWNIE POPS THREE WAYS

Steps:

• Scoop eight 1/2-teaspoon pieces of cheesecake, roll into balls and place them on a plate. Scoop eight 1/2-teaspoon pieces of cookie dough, roll into balls and place them on the same plate. Freeze the cheesecake and cookie balls until hard, at least 30 minutes. Quarter the marshmallows and set aside.
• Prepare the brownie mix according to the directions for an 8-inch square pan. Cool to room temperature.
• Crumble the brownies into as fine a crumb as possible in a medium bowl; you should have about 2 cups. Measure out a 1-ounce portion, squeeze it into a ball and then press it into a flat circle in your palm, about 2 1/2 inches in diameter. Put a cheesecake ball in the middle of the brownie circle. Close the brownie around the ball and press to seal. Roll into a very smooth ball and place on a baking sheet. Continue until you have 8 of each flavor--cheesecake, cookie dough and marshmallow. Separate the brownie pops by filling flavor, so you know which chocolate and topping to use later.
• Put the white chocolate and 1 teaspoon of the coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the tip of each lollipop stick into the chocolate, then adhere it to the center of a brownie ball. Refrigerate to set, 45 minutes to 1 hour.
• Re-melt the white chocolate if necessary. Dip the brownies with the cheesecake filling in the white chocolate and allow the excess to drip off. Sprinkle with the crushed strawberries and stand them upright until the chocolate is set.
• Put the dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the cookie dough filling in the dark chocolate and allow the excess to drip off. Sprinkle with the rainbow nonpareils and stand them upright until the chocolate is set.
• Put the milk chocolate and remaining 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the marshmallow filling in the milk chocolate and allow the excess to drip off. Sprinkle with the graham cracker dust and stand them upright until the chocolate is set.

DARK CHOCOLATE BROWNIE POPS

Steps:

• Line a baking sheet with a silicone baking mat.
• Sift together the sugar, cocoa, flour and salt. Drizzle in the melted butter while still hot, add the vanilla and stir until combined. Use a small cookie scoop to scoop out 20 portions and use your hands to roll them into neat balls. Press a lollipop stick into each ball. Place on the prepared baking sheet and let cool at room temperature for 30 minutes.
• Melt the chocolate wafers in a microwave or double boiler and let cool slightly. Dip each pop into the chocolate. Lightly tap the stick on the side of the bowl so the chocolate sheets around the sides and drips off. Sprinkle over the chocolate jimmies. Place the sticks in the florist foam and allow the pops to set at room temperature.

SPRINKLED BROWNIE POP

Steps:

• • Insert craft stick into one end of brownie. • In a small bowl, microwave white vanilla baking chips on high for 25 seconds until softened and chips can be stirred until smooth. • Spoon melted chips over top half of brownie. • Immediately top with candy sprinkles and refrigerate.