Cake pops popsicles are an elevated twist on the classic treat. Make it more unique by stuffing them with Killer Brownie® gourmet brownies.

SERVINGS: 40

INGREDIENTS

Brownies
1 package of Original Killer Brownie® bars Cake Pop Filling
1 baked 9-inch by 13-inch sheet cake
⅓ cup frosting, plus more as desired

Chocolate Coating
32 ounces melted and tempered white chocolate (made with real cocoa butter)
Oil-based food coloring, if desired

INSTRUCTIONS

Cake Pops Filling

Either purchase an un-iced sheet cake from your local bakery or bake a cake from a box mix without the oil
Crumble the cake
Blend in frosting, adding more if desired; texture should resemble that of a truffle
Chocolate Coating
Melt chocolate over a double boiler, careful not to overheat, white chocolate burns easily and should not reach temperatures above 115ºF
Add an oil-based food color, note that water-based food coloring may cause chocolate to have a gritty texture
Spoon 1 tbsp of melted chocolate in the popsicle mold; using a paintbrush, evenly coat the entire mold with the chocolate
Insert and immediately remove a popsicle stick to clear chocolate from the mold’s stick hole
Once you have repeated this step with the rest of the popsicles in the mold, place in refrigerator
Chill for 3-5 minutes

Filling Instructions

Cut each Killer Brownie® bar lengthwise into four pieces, and then halve those pieces perpendicularly (should make 8 bite-sized slivers)
Once chocolate in mold is hardened, remove from fridge
Press 1 tbsp of cake pop filling into the mold
Add one sliver of Killer Brownie on top of cake
Press more cake filling on top of brownie sliver, leaving 1/16” of space for final white chocolate layer
Add final layer of white chocolate and spread evenly, removing excess chocolate with a small spatula
Repeat with remaining popsicles in the mold
Place in fridge for another 5 minutes to harden chocolate
When chocolate is hardened, decorate as desired!

Notes:

If working with white chocolate is intimidating, use milk chocolate instead!
White chocolate burns easily, please avoid heating over 115ºF
Oil-based food colors are preferable with melted white chocolate that is made with real cocoa butter; water-based food coloring will cause your chocolate to have a gritty texture