Frankenstein Brownie Pops Recipes

FRANKENSTEIN BROWNIE POPS

Frankenstein Brownie Pops image

Make your Halloween treat extra special by making these Frankenstein brownie pops - a tasty dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h20m

Yield 18

Number Of Ingredients 9

Ingredients

1 box (1 lb 2.3 oz) fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
18 craft sticks (flat wooden sticks with round ends)
2 bags (10 oz each) spooky green candy melts or coating wafers
2 teaspoons vegetable oil
36 Betty Crocker™ Candy Shop candy eyeballs (from 0.88-oz package)
36 licorice bites
1 tube (4.25 oz) purple decorating icing
1 tube (4.25 oz) black decorating icing

Steps:

Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. Make and bake brownie mix as directed on box, using water, oil and eggs. Cool completely, about 1 hour. Refrigerate 1 hour or freeze 30 minutes. Use foil to lift brownies out of pan. Cut into 6 rows by 3 rows. Insert craft stick halfway into 1 end of each brownie.
Line cookie sheet with waxed paper. In medium microwavable bowl, microwave candy melts uncovered on High 1 to 2 minutes; stir until smooth. Stir in oil until blended. Dip flat back side of each brownie pop in candy; place dipped side up on cookie sheet. Refrigerate 10 minutes or until set.
Spoon candy coating over remaining sides of brownie to cover completely; let excess drip off. Smooth coating with knife. Immediately attach candy eyeballs. Place 1 licorice piece on opposite sides of each pop to look like neck bolts; refrigerate until set.
Pipe purple icing on pops to look like hair using small plain tip. Pipe black icing to look like scars and mouth. Let stand until set.

Nutrition Facts : Calories 313, Carbohydrate 51 g, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 123 mg

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