Brownie pops

Serves 24 pops

Ingredients

1 box (1 lb 6.5 oz) brownie mix

Water, vegetable oil and eggs called for on brownie mix box

24 craft sticks (flat wooden sticks with round ends)

1 cup semisweet chocolate chips (6 oz)

2 tsp. shortening

For decorating (optional): candy sprinkles, icing, etc.

Instructions

1. Heat oven to 350 degrees. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
2. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6 rows lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
3. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

Source: Recipe adapted from and photo by Betty Crocker

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