Place the chocolate into a large bowl. Bring the cream just to the boil in a small pan, then pour over the chocolate. Leave for a few mins until starting to melt, then stir until smooth. Dip the brownie lollipops into the melted chocolate until coated all over, scatter over the sprinkles to decorate, then leave for 30 mins until set. Try inserting the lolly sticks into an empty egg box to allow them to cool upright. Can be made up to 2 days in advance and stored in a cool place.
Sheet-Pan Salmon With Rice Cakes and Kimchi
In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.Korean rice cakes are typically cooked in a simmering sauce, but this recipe bakes them in the oven, no…
