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Salty Peanut Butter Brownie Pops

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Salty Peanut Butter Brownie Pops
  • Prep 45 min
  • Total 2 hr 30 min
  • Servings 48
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Turn Betty Crocker® fudge brownie mix intro mouth-watering peanut dessert pops.
Updated May 2, 2013

Ingredients

  • 1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 8 oz semisweet baking chocolate, chopped
  • 2/3 cup creamy peanut butter
  • 48 paper lollipop sticks
  • Block of plastic foam
  • 3 tablespoons chopped salted cocktail peanuts
  • 1 teaspoon coarse sea salt

Steps

  • 1
    Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. Make and bake brownie mix as directed on box, using water, oil and eggs. Cool. Use foil to lift brownies out of pan; trim edges.
  • 2
    Line cookie sheet with waxed paper. Shape baked brownies into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  • 3
    In microwavable bowl, microwave chocolate and peanut butter uncovered on High 1 minute, stirring once, until melted and smooth. Dip tip of 1 lollipop stick into chocolate mixture and insert stick into 1 brownie ball no more than halfway. Repeat. Return brownie pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each ball into chocolate mixture to cover; tap off excess. Insert opposite end of stick into foam block. Sprinkle tops with peanuts and salt. Refrigerate until set.

Nutrition

120 Calories, 8g Total Fat, 2g Protein, 13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Total Fat
8g
0%
Saturated Fat
2g
0%
Sodium
110mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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