Ingredients
Method
1.Break brownies into small crumbs in a medium bowl. Using a fork, combine brownie crumbs, cake crumbs and frosting.
2.Stir in mini mallows, cherries and peanuts until combined. Roll level tablespoons of the mixture into balls. Place balls on a baking paper-lined tray, freeze 1 hour or refrigerate 3 hours or overnight, until firm.
3.Stir chocolate in a small heatproof bowl over a small saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour into a heatproof jug.
4.Dip the end of one stick into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Freeze for about 5 minutes to set.
5.Meanwhile, toast almonds, by stirring them over medium heat in a medium frying pan, until golden brown. Transfer to a small heatproof bowl; cool.
6.Re-melt the chocolate if necessary. Dip the top half of each cake pop into melted chocolate, then into toasted almonds. Stand pops upright in a styrofoam block until set.
Ready-made brownies can be found in the bakery section of most supermarkets.
Note
