Here’s another recipe we used at the Pampered Chef/Stampin’ Up candy class, and this one I definitely plan to use for every event I head to this Christmas! They were not only adorable, but absolutely scrumptious, and SO easy!
Bake a pan of brownies according to the directions on the package. While you’re waiting, wash the bowl, my mother would say. Lick the spatula, too! No, really, while you’re waiting, cut off the straight ends of 24 candy canes to become the handles for your lollipops. Put the crooks of the candy canes into a ziploc baggie and crush with a hammer or meat tenderizer, or use your PC Food Chopper.
While the brownies are still slightly warm, scoop it up into balls with the Medium Scoop (you should get at least 24). Insert the cut end of the candy cane sticks into the brownie ball, compressing the brownie tightly around it.
Dip in melted almond bark, coating it completely. Drain off excess chocolate, sprinkle with crushed candy canes, and set on waxed paper to harden. Store in a mini muffin liner. Eat about a dozen and end up having to make another batch for your son’s school party. Oh wait, that’s me.
Yumm, that sounds tasty and fun to do. TFS