Ingredients:

• 1- 8” x 8” pan of fudge brownies, prepared
• 2 packages (10 oz.) Andes Creme de Menthe Baking Chips,
• divided 1c. white candy melts
• OPTIONAL: Sprinkles, nonpareils, sugars, chopped nuts for decorating

Materials:

• 1 pkg. Popsicle sticks
• Styrofoam, block

Directions:

Line an 8” x 8” pan with non-stick foil, leaving longer ends to grasp so you can easily remove baked brownies to cut them evenly. Make brownies according to the package directions, adding 1/3 cup of Andes Creme de Menthe Baking Chips into the mixture. Bake and let cool completely. Remove the brownie and cut into 12 equal rectangular pieces with a sharp blade. Cut one of the short ends rounded. Insert Popsicle stick opposite square end of the brownie about 2/3 of the way into the center. Put the brownies in the freezer for about 30 minutes. Melt the remaining baking chips from the open package in a deep microwave safe cup, wide enough to dip the width of the brownie freely. Set microwave for 30 seconds and heat chips. Remove and stir. If chips are still mostly solid heat an additional 15 seconds. Remove and stir until chips are melted to a smooth liquid state. Let cool slightly. Dip brownies one at a time into the melted chips until completely covered. Let the excess drip off. Place the stick of the dipped brownie into the Styrofoam block and let the coating harden. Melt white candy melts the same way you did the baking chips. Dip only the top 1/3 of the coated brownies into the white chocolate. Let the excess drip off. Place the stick of the dipped brownie into the Styrofoam block and decorate while coating is still wet, as it will harden quickly. Store in an air tight container or wrap individual pops as gifts or party favors.

Yield: 

12 Brownie Pops