Melt white chocolate; for every pound of melted white chocolate, add in 5 oz Sweetex®, then color as desired. If using either milk or dark chocolates, do not add Sweetex®; us it as is. Pipe into leaf molds, let set up completely before unmolding. Bake brownies according to manufacturer’s instructions. Cool completely. Using baked leftover brownies, place brownies in food processor and pulse until finely ground. Knead mixture together; brownies have enough moisture that you will not need another ingredient. Using a #40 purple scoop, scoop the brownie balls. Place in cooler for at least 2 hours to chill completely. Once completely chilled, round balls then give them an apple shape and return to cooler. Melt white chocolate; for every pound of melted white chocolate, add in 5 oz Sweetex®, then color as desired.. If using either milk or dark chocolates, do not add Sweetex®; us it as is. Dip one end of each stick in prepared red chocolate and stick into the “apples”, return to cooler to set up. One hour later, dip pops in prepared red chocolate and let set up, sticking into floral foam so that “apples” don’t have a flat side. Immediately place a little pretzel stem before chocolate has set, then dip the bottom tip of prepared leaf in red Van Leer® Shine and place on top of “apple”. Refrigerate to set.
This recipe is a perfect use for leftover brownie scraps. Try our football brownies and then make these fun brownie pops with the scraps.
Football Brownies: https://www.dawnfoods.com/recipes/Football%20Brownies-248
Cake Pop, Red, BTS, Bite -Sized