Wednesday, November 9, 2011

Holiday Yum!

I Recently made these with my daughter and they couldn't be more simple and delicious! We opted not to use the candy canes, but used lolly pop sticks instead. It's still a bit warm and sometimes sticky here in Texas, so I figured the Candy Canes might get sticky and soft. 
We dipped them in both white and chocolate bark... Sprinkled with chocolate sprinkles... YUM!
The Pampered Chef®
Candy Cane Brownie Lollipops
1   pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make brownies)
24   candy canes
10   oz (300 g) chocolate-flavored almond bark

Additional decorations such as red jimmies (optional)

  1. Line Medium Sheet Pan (9 x 13) with a 13-in. (33-cm) 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 off straight ends of candy canes off to form 4½-in. (11-cm) 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 stick.
  4. Place almond bark into Small Batter Bowl; microwave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations (see Chef’s Corner) 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

Nutrients per serving: (1 lollipop): 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

U.S. Diabetic exchanges per serving (1 lollipop): 1 starch, 1½ fruit, 2 fat (2½ carb)

Cook’s Tips: While still slightly warm, the fudgy brownies 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.

Lollipops can also be decorated with colored sugars or nonpareils.

Wrap lollipops in cellophane, tie with ribbon and use as table d├ęcor, place settings or take-home party favors for a special holiday touch.

© 2011 The Pampered Chef used under license.

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