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Instructions |
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Line Medium Sheet Pan (or 9-in. by 13-in. metal pan) with a 13-in. 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 cooling rack; cool 20 minutes or until still slightly warm.
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Meanwhile, cut straight ends of candy canes off to form 4½-in. Place candy cane tops
into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.
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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 each stick to secure. Pinch each brownie ball where candy cane and top of ball meet.
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Place almond bark into Small Batter Bowl; microwave according to package directions until smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Be sure to coat where candy cane stick meets brownie ball. Allow excess bark to drip off. Dip into reserved crushed candy canes or jimmies 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.
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Originally Submitted
12/17/2010
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