Description
These Halloween Mummy Brownie Pops are a festive and fun treat featuring cakelike chocolate brownies blended with creamy peanut butter frosting and chopped Butterfinger candy bars. Coated in white candy melts and decorated with candy eyes, these spooky mummy pops are perfect for Halloween parties and celebrations.
Ingredients
Scale
Brownie Base
- 1 box Betty Crocker™ Milk Chocolate Brownie Mix
- Water, vegetable oil, and eggs called for on brownie mix box (for cakelike brownies)
Mix-ins
- 1/3 cup Betty Crocker™ Rich & Creamy Milk Chocolate Frosting
- 2 tablespoons creamy peanut butter
- 1 cup chopped Butterfinger™ candy bars (from 10-oz package)
Coating and Decoration
- 4 cups white candy melts or coating wafers, melted
- 38 paper lollipop sticks
- 76 candy eyes
- Block of plastic foam (for drying the pops)
Instructions
- Prepare Brownies: Make and bake the brownie mix as directed on the box for cakelike brownies, using the water, vegetable oil, and eggs. Once baked, allow the brownies to cool completely. Line a cookie sheet with waxed paper.
- Mix Filling: In a small bowl, combine the milk chocolate frosting and creamy peanut butter until thoroughly blended. Crumble cooled brownies into a large bowl, discarding the edges. Stir in the chopped Butterfinger candy bars, then add the frosting-peanut butter mixture and mix well to combine.
- Shape Balls: Shape the mixture into 1-inch balls and place them on the prepared cookie sheet. Refrigerate the brownie balls until firm, about 30 minutes.
- Prepare Lollipop Sticks: Reserve 1 cup of the melted white candy melts in a separate bowl. Dip the tip of each lollipop stick about 1/2 inch into the remaining melted candy and insert it halfway into a brownie ball. Repeat with all sticks and balls. Return to the cookie sheet and refrigerate for another 30 minutes to set.
- Dip Pops: Remove a few brownie pops from the refrigerator at a time. Dip each ball into the melted candy, coating it completely, and tap off the excess. Place the dipped pops upright on the waxed paper-lined cookie sheet and allow them to set until firm.
- Decorate as Mummies: Spoon the reserved melted candy into a resealable plastic bag, seal it, and cut off a small corner to create a piping bag. Pipe crisscross patterns over each coated brownie pop to resemble mummy bandages. While the candy is still wet, immediately attach two candy eyes to each pop.
- Set and Store: Poke the opposite end of each stick into a block of plastic foam to let the mummy pops stand upright and fully set. Once set, the pops are ready to serve or can be stored in an airtight container.
Notes
- Ensure brownies are completely cooled before mixing to avoid melting the frosting.
- Use waxed paper or parchment paper to prevent sticking during dipping and setting.
- For easier candy melting, use a microwave in short intervals, stirring frequently to prevent burning.
- Store finished pops in an airtight container at room temperature or in the refrigerator for longer freshness.
- If peanut allergies are a concern, the peanut butter can be substituted with a nut-free alternative or additional frosting.
Nutrition
- Serving Size: 1 brownie pop
- Calories: 190
- Sugar: 18g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
