Halloween Push It Up Brownie Pops Recipes

Steps:

• Make and bake brownie mix as directed on box for cakelike brownies, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. In small bowl, mix frosting and peanut butter until blended. Crumble brownies into large bowl, discarding edges; stir in peanut-buttery candy. Add frosting mixture; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate until firm.
• Reserve 1 cup melted candy. Dip tip of 1 lollipop stick about 1/2 inch into remaining melted candy and insert stick into 1 brownie ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 30 minutes. Remove from refrigerator a few at a time. Dip balls in melted candy; tap off excess. Let stand until set.
• Spoon reserved melted candy into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe crisscross patterns onto balls to look like mummy. Immediately attach candy eyes. Poke opposite end of stick into foam block. Let stand until set.

Steps:

• Line a baking sheet with a silicone baking mat.
• Sift together the sugar, cocoa, flour and salt. Drizzle in the melted butter while still hot, add the vanilla and stir until combined. Use a small cookie scoop to scoop out 20 portions and use your hands to roll them into neat balls. Press a lollipop stick into each ball. Place on the prepared baking sheet and let cool at room temperature for 30 minutes.
• Melt the chocolate wafers in a microwave or double boiler and let cool slightly. Dip each pop into the chocolate. Lightly tap the stick on the side of the bowl so the chocolate sheets around the sides and drips off. Sprinkle over the chocolate jimmies. Place the sticks in the florist foam and allow the pops to set at room temperature.

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
• Place brownies in freezer for 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut brownies into 16 bars, 4 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil. Let stand about 1 hour or until chocolate is set.

Steps:

• Heat oven to 350°F. Spray 60 mini muffin cups with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Tint batter with pink food color. Divide batter among muffin cups, filling three-fourths full. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
• Divide frosting into 3 bowls. Tint 1 bowl of frosting purple. Tint 1 bowl of frosting pink. Leave remaining frosting white. In large disposable decorating bag fitted with large star tip, place spoonfuls of each color frosting side by side, alternating colors and working up from tip of bag. Do not mix colors.
• To assemble, drop 1 cupcake into each push-it-up pop container. Pipe frosting on cupcake. Top each with second cupcake; pipe frosting on cupcake. Sprinkle with candy sprinkles. Frost remaining 36 cupcakes; sprinkle with candy sprinkles. Serve with push-up cakes, or freeze unfrosted for later use.