Dylan’s Candy Bar owner Dylan Lauren created these brownie pops as a fun way to use leftover Halloween candy. To watch Lauren create these brownies, and to take a tour of Dylan’s Candy Bar, check out our videos. The instructions below are just for inspiration—feel free to experiment with different kinds of candy and decorating supplies. Most of the candy can be found in the candy aisle of supermarkets or at Dylan’s Candy Bar.
Ingredients:
- 12 (2 ¾- x 2 ¾-inch) brownies* made from Dylan’s Candy Bar Brownie Mix or your favorite recipe
- Seven Minute Frosting or 1 (16-ounce) container purchased vanilla frosting
- 1 (8.25-ounce) container white sugar crystal sprinkles
- 24 butterscotch candies
- 24 black M&Ms
- 12 cashews
- About 1 cup candy corn
- 12 old-fashioned candy sticks or craft sticks*
- 1 (2 ¾-inch) round cookie cutter
- *Baking the brownies in a 9- x 13-inch pan allows you to cut them into 12 (2 ¾- x 2 ¾-inch) squares.
- ** Old-fashioned candy sticks can be purchased at candy stores or ohnuts.com. Craft sticks can be purchased at craft stores or craftsetc.com.
Instructions:
- Using 2 3/4-inch round cookie cutter, cut each brownie into circle. Using small offset spatula or knife, spread frosting in thin even layer on top of each brownie.
- Sprinkle each brownie with white sprinkles.
- To create eyes, arrange 2 butterscotch candies near top of 1 brownie and press gently to secure. Using small offset spatula or knife, place small dollop of frosting onto 1 black M&M, then gently press into 1 butterscotch. Repeat with second M&M on second butterscotch. To create nose, place 1 cashew between butterscotch eyes and press gently to secure. To create feathers, arrange about 7 pieces candy corn above eyes and press gently to secure. Decorate remaining brownies in same manner.
- Insert candy or craft stick into one side of each brownie.
