YIELD: 12

10 oz. butter, divided

8 oz. cream cheese, softened

1 oz. plus 1 tsp. vanilla extract

1 cup confectioners sugar, sifted

¼ cup hot cocoa mix, sifted

1 9×13'; pan fudge brownie, prepared

4 oz. heavy whipping cream, 36%

1 oz. light corn syrup

30 lollipop sticks

1 cup 53% premium baking chocolate, chopped fine

1 cup Nestle Crunch candy pieces

1 cup Butterfinger candy pieces

1 cup Wonka Nerds Rainbow candy

1. In an electric mixing bowl, combine 2 oz. butter and cream cheese, using a paddle attachment, mix until well creamed, approximately 4 minutes. Add vanilla and while mixing at low speed gradually add sugar and cocoa powder; mix well to incorporate.

2. In a large mixing bowl, crumble brownies into small pieces, fold in cream cheese mixture, mix until well blended. Chill for 20 minutes.

3. Using a #30 scoop (1 oz.), portion the brownie mixture onto sheet pans lined with parchment. Roll portions to form spheres, insert sticks vertically and freeze for 40 minutes.

4. In a 2-qt. sauce pan over medium heat combine remaining 8 oz. butter, 1 oz. vanilla, heavy cream and corn syrup. Heat to boiling, remove from heat, add chocolate. Using a wire whip, stir constantly until chocolate is melted and well blended. Set aside and hold warm.

5. Remove portioned brownie cake pops from freezer.

6. Working quickly, dip cake pop in and out of 160°F chocolate glaze, carefully spin to remove excess. Lightly dredge into candy pieces to coat (approximately 1 tsp. candy per 1 oz. cake pop).

7. Position in miniature cupcake papers to dry and serve. Serve one of each candy-coated pop together.

Photo and recipe: Nestle Professional