Brownie Surprise Pops

By carvalhohm

Ingredients

• 1 (13x9x2-inch) pan fudgey brownie from mix or your favorite recipe
• 1-1/3 cups (8-oz. pkg.) REESE'S Minis Peanut Butter Cups, divided
• 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips, divided
• 36 lollipop sticks
• Styrofoam block
• 2 cups (11.5-oz. pkg.) HERSHEY'S Premier White Chips
• ROYAL ICING (recipe follows)
• Food colors
• Small candy garnishes (optional)

Details

Adapted from hersheys.com

Preparation

Step 1

1 Following package or recipe directions prepare and bake brownies in foil lined pan with foil extending beyond pan edges. Cool completely in pan.

2 Using foil as handles lift brownie out of pan. Cut off brownie edges. With hands knead and roll remaining brownie until it forms one large ball. Divide brownie ball into 36 (about 1-1/4 inch) balls. Flatten each ball slightly; press around one mini peanut butter cup forming ball and covering peanut butter cup completely.

3 Place 1/4 cup milk chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. One at a time, dip about 1/2 inch of the tip of the lollipop stick into melted chocolate and insert stick about halfway into brownie ball. Insert lollipop stick into styrofoam block. Repeat procedure with remaining brownie balls. Cover with plastic wrap and refrigerate several hours or until balls are firm.

4 Place white chips and remaining milk chocolate chips in deep microwave-safe bowl (such as large glass measuring cup). Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.

5 Dip brownie pop into melted chocolate mixture; gently tap off excess coating. Insert coated pop back into styrofoam block. (Peanut butter cup ears or noses can be added before coating sets up or can be added later with a bit of melted chocolate or icing.) Repeat until all pops are coated. (If coating mixture cools and coating becomes difficult, microwave at MEDIUM 10 to 15 seconds; stir.) Allow coating to set before decorating.

6 Prepare ROYAL ICING. Decorate brownie pops as desired with prepared icing and garnishes. Use icing to "glue" small candies or garnishes to pops. Allow icing to harden. (If you don't like the design or parts of the design, wait until the icing has hardened and then you can remove without damaging the surface of the pop.) Store decorated pops in a cool, dry place. About 36 pops.

ROYAL ICING: Stir together 2-1/4 cups powdered sugar, 2 tablespoons warm water and 1 tablespoon pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick. Divide icing into small bowls for each color desired and tint with food colorings. Transfer icing to pastry bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out. (Some garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get desired consistency.) 1 cup icing.