I’ve wanted to try this ever since I made regular brownie “cake pops” for Emily to take to her class on her birthday.
Same concept I used before, only this time instead of dipping them in chocolate candy melts, I used Andes mints! It’s pretty similar to making regular cake pops, only I don’t mix any frosting into the brownies. I just make sure I don’t over bake them, and then after they’re mostly cool I cover them with plastic wrap for a couple of hours. This way they stay pretty sticky.
Scoop up some brownie and roll it into a small ball. Fill a cookie sheet with them, and dip the end of a lollipop stick into a bit of melted chocolate and poke it down into the brownie.
When the chocolate has set, holding the sticks in place, melt a bowlful of Andes mints. I used my 1 cup Pyrex and it worked perfectly. I microwaved at half power at 30 second intervals, stirring till melted and smooth.
Then dip the brownies in the melted chocolate.
Then I wrapped up each one when they were all dry/cool–whatever you call it when the chocolate isn’t melty anymore.