Candy Cane Brownie Cake Pops

4.67 from 9 votes

Prep Time: 1

Total Time: 1

Servings: 12

Roll walnut-sized balls from the cooked brownie.
Melt peppermint candy melts in a microwave-safe dish, add oil, and mix well.
Dip the tip of the lollipop stick in chocolate and insert halfway into brownie ball.
Carefully dip the entire ball into the chocolate and coat completely.
Dip the cake pop into crushed candy cane bits (optional).
Place into a Styrofoam tray to set.

Using a cookie scoop is an easy way to ensure your cake pops are all the same size.
If the cake pop mixture feels too dry to roll, add a spoonful of frosting to help bind the brownie balls.
Always let brownies cool completely before crumbling to avoid sticky hands and mushy pops.
Use parchment paper or a greased cookie sheet to keep pops from sticking while they set.
Store finished pops in an airtight container in the freezer for up to a month.
For extra peppermint punch, stir a dash of peppermint extract into the chocolate before dipping.
If you can’t find candy melts, use white chocolate, almond bark, or regular chocolate melts instead.