Brownie Toffee Pops

Brownie Toffee Pops

  • One batch of these brownies 
  • 1 cup buttercream
  • 1 bag chocolate candy melts
  • lollipop sticks
  • toffee bits


Bake the brownies and let them cool for about an hour.  For the buttercream, you can use the cappuccino buttercream recipe in the brownie recipe post, but I just used some vanilla buttercream I already had ready.

Break the brownies (they can be slightly warm) into large pieces.  Place half the brownies in your food processor.  Pulse into crumbs, then add half the buttercream and process until it comes together in almost a thick, dough-like ball.  Don't add too much buttercream, or it will be too soft to shape into balls.  Finish processing the rest of the brownies and buttercream.  Place mixture in a bowl, cover with plastic, and refrigerate for 1-2 hours, until cold and firm.

Shape the mixture into balls and place on a parchment-lined baking sheet.  I made mine a little big, so I got 30 balls, but you may get as many as 40.  Refrigerate while you get the chocolate candy melts ready.

Melt some of the candy melts in a microwaveable bowl or jar, according to the instructions on the package.  You want the dish to be rather narrow and deep, so that when you dip the balls, they will be submerged in the chocolate.  I used a 1-cup glass measuring cup.

Dip the end of one of the lollipop sticks in the melted chocolate, then insert into a brownie ball.  Dip in the chocolate, and lightly shake off the excess.  Set on the parchment paper and sprinkle with toffee bits before the chocolate sets.  Repeat with the rest of the brownie pops.  Refrigerate until ready to serve.

Yields 30-40 pops

Recipe from Curly Girl Kitchen