Don't these look lovely! These are a Pampered Chef recipe, but I've managed to make a dairy free and egg free version too.
The recipe VEGAN style (egg and dairy free) looks exactly the same but I use my favourite egg and dairy free Brownie recipe then use vegan chocolate such as this Moo Free Chocolate and make sure my candy canes were egg and dairy free too (most of them are just sugar and colourings/flavourings!). Hurrah!
Pampered Chef Recipe for Candy Cane Brownie Pops
Ingredients
1 package (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make brownies) or your favourite brownie recipe
24 candy canes
10 oz (300 g) chocolate cake covering or chocolate
Additional decorations such as red sprinkles
Directions
1. Line Medium Sheet Pan with a 33-cm piece of greaseproof paper. 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 off straight ends of candy canes to form 4 1/2-in. (11-cm) sticks using Utility Knife. Place candy cane tops into resealable plastic bag and crush using a rolling pin; set aside.
3. Using a Large Scoop, scoop brownie into 24 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 stick.
4. Place chocolate into Small Batter Bowl; microwave according to package directions until melted and smooth. Spoon melted chocolate evenly over each brownie ball, turning to coat completely. Allow excess chocolate to drip off. Dip into reserved crushed candy canes or additional decorations (see Cook 's Tips) and stand upright on a piece of Parchment Paper. Repeat with remaining chocolate, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.
Yield:
24 servings of 1 lollipop
Nutrients per serving:
Calories 260, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 40 g, Protein 2 g, Sodium 75 mg, Fiber 1 g
Cook's Tips:
While still slightly warm, the fudgy brownie rolls easily into balls. Although the edges of the brownie are crusty, they do not need to be discarded. Simply scoop the edges along with the center, and they will soften as they stand.
Wrap lollipops in cellophane, tie with ribbon and use as table décor, place settings or take-home party favours for a special holiday touch.
