OREO Brownie "Pops"
32 servings
1h 45min Cook
Ingredient List
- 20 OREO Cookies, divided
- 1 pkg. (18.3 to 19.5 oz.) fudge brownie mix (13x9-inch pan size)
- 4 pkg. (4 oz. each) white baking chocolate
- 2 Tbsp. multi-colored star-shaped sprinkles (red, white and blue)
Nutritional Information
| Calories | 210 |
| Total fat | 10g |
| Saturated fat | 3.5g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 90mg |
| Total Carbohydrate | 28g |
| Dietary fiber | 0g |
| Total sugars | 22g |
| Added sugars | 22g |
| Protein | 2g |
| Vitamin D | 0% DV |
| Calcium | 2% DV |
| Iron | 4% DV |
| Potassium | 2% DV |
- 1Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
- 2Chop 12 cookies coarsely. Prepare brownie batter in large bowl as directed on package; stir in chopped cookies. Pour into prepared pan.
- 3Bake as directed on brownie package; cool completely.
- 4Use foil handles to remove brownie from pan; cut into 32 bars. Cut small rounded piece off both corners from one short end of each bar to resemble frozen ice pop as shown in photo. Discard brownie trimmings or reserve for snacking or another use.
- 5Cover baking sheet with parchment. Melt white chocolate as directed on package. Dip one end of 1 wooden pop stick into melted chocolate, then insert dipped end into untrimmed short end of brownie pop. Place on prepared baking sheet. Repeat with additional pop sticks and remaining brownie pops. Freeze 10 min. Meanwhile, finely chop remaining cookies.
- 6Coat front and sides of brownie pops with melted chocolate as shown in photo; decorate with sprinkles and finely chopped cookies. Refrigerate 15 min. or until chocolate is firm.