Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Easy Brownie Pops Recipe
a General Mills Recipe

Check out this huge selection of Betty Crocker Cookbooks!

INGREDIENTS:
check for ingredient coupons here
1 box (1 lb 6.25 oz) Betty Crocker Supreme original brownie mix (or any brand)
Water, vegetable oil and eggs called for on brownie mix box
15 food grade craft sticks (see my tips below)
2/3 cup semisweet chocolate chips (4 oz)
optional: sprinkles of your choice

See the Kitchen Sink Brownies here!!!

DIRECTIONS:
1: Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box for 9-inch pan. Cool completely, about 1 1/2 hours.

2: Place brownie pan in freezer 30 minutes. Remove from pan by lifting foil; peel foil away. Cut into 15 rectangular or square brownies. Gently insert craft stick into end of each. Place on cookie sheet; freeze 30 minutes.

3: In small microwavable bowl, microwave chocolate chips on High about 30 to 45 seconds; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top one-third to half of each brownie into chocolate; sprinkle with candy sprinkles if desired. Lay flat on waxed paper or foil to dry.

Darlene’s Tips:  If you don’t have craft sticks, you can use plastic spoons. Just stick the long end into the brownie and hold the rounded spoon part.  Then wash and use again and again! You could also make small brownie pops by rolling into balls (if your brownies are moist enough) or by cutting into bite size squares and using lollipop sticks or coffee stirrers for the stick.  And please, no one tell me that food on a stick can be dangerous for kids. I think we all fucking know that.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Kitchen Sink Chocolate Chip Cookies Recipe
a General Mills Recipe

Check out this huge selection of Betty Crocker Cookbooks!

INGREDIENTS:
check for ingredient coupons here
1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1/2 cup semisweet chocolate chunks (from 11.5-oz bag)
1/3 cup milk chocolate toffee bits (from 8-oz bag)
1/2 cup toasted chopped pecans
14 Rolo chewy caramels in milk chocolate, unwrapped (from 12-oz package)

See the Kitchen Sink Brownies here!!!

DIRECTIONS:
1:  Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
2:  In large bowl, mix all ingredients except caramels until well mixed.
3:  Shape 2 tablespoonfuls cookie dough around each caramel. Place 2 inches apart on cookie sheets.
4:  Bake 13 to 15 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

Darlene’s Tips:  You can add anything you want to the cookie mix! Try variations using crushed M&M’s, pretzel pieces, pieces of peanut butter cups, any kind of nut, crushed cookies, cruches crackers, candy morsels… just anything!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

BE COOL -> Subscribe to my Youtube channel