Rainbow Sprinkled Brownie Pops Recipes

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RAINBOW-SPRINKLED BROWNIE POPS



Rainbow-Sprinkled Brownie Pops image

We're off to the edge of the rainbow, and everyone's invited! These colorful brownie cake pops are everything you want in a brownie-inspired bite, and are super fun to make. A few simple steps, a little helping hand and voila! Sharing is optional, of course.

Provided by By Jessica Walker

Categories     Dessert

Time 3h

Yield 25

Number Of Ingredients 7

1 box Betty Crocker™ family-size fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1 bag (14 oz) dark cocoa candy melts
25 white paper lollipop sticks
Betty Crocker™ assorted candy sprinkles

Steps:

  • Make and bake brownies as directed on box, using oil, water and eggs. Cool at least 1 hour.
  • Line cookie sheet with waxed paper. In large bowl, crumble baked brownies. Using 1 1/2-inch cookie scoop, scoop out brownie mixture; roll into balls. Place on cookie sheet. Freeze 1 hour.
  • In 1-quart microwavable bowl, microwave candy melts uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth.
  • Remove balls from freezer. Dip tip of each lollipop stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
  • When all brownie balls have sticks, gently swirl 1 ball into melted candy to coat well; allow candy to drip back into bowl. Place stick in polystyrene foam. Sprinkle top with candy sprinkles. Repeat with remaining cake balls and melted candy. Let candy harden before serving.

Nutrition Facts : ServingSize 1 Serving

RAINBOW CHIP CAKE BALLS



Rainbow Chip Cake Balls image

So fun and festive for a party! Try topping with a variety of sprinkles.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 48

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Rich & Creamy rainbow chip frosting
20 oz vanilla-flavored candy coating (almond bark)
2 tablespoons shortening
1/2 cup multicolored candy sprinkles

Steps:

  • Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • In large bowl, crumble cake. Add frosting; mix well. Roll into 48 (1 1/4-inch) balls; place on waxed paper-lined cookie sheets. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
  • In 1-quart microwavable bowl, microwave 10 oz of the candy coating and 1 tablespoon of the shortening uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
  • Remove one-third of the balls at a time from refrigerator. Using fork, dip 1 ball at a time into coating. Place on waxed paper-lined cookie sheet; immediately decorate with sprinkles. Melt remaining 10-oz candy coating and remaining 1 tablespoon shortening; dip remaining balls. (Reheat coating in microwave if too thick to coat.) Serve at room temperature. Store in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cake Ball, Sodium 95 mg, Sugar 0 g, TransFat 0 g

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