Skill Level: Intermediate
Makes: 24 brownie pops
Nutritional Info Per Serving (1 of 24): Calories 259, Total Fat 12 g, Saturated Fat 6 g, Carbohydrates 35 g, Fiber 1 g, Sugar 25 g, Protein 3 g, Cholesterol 6 mg, Sodium 116 mg
Total Time: 4 hours (includes chilling and setting)
Active Time: 45 minutes

This recipe is a twist on the traditional cake pop, featuring brownie pops filled with one of three delicious centerscheesecake, cookie dough, or marshmallowand coated with white, milk, or dark chocolate. Each pop is finished with a fun topping chosen from three options.

1 slice cheesecake
1/4 cup edible cookie dough
2 marshmallows
One 18.3-ounce box brownie mix (such as Betty Crocker or Duncan Hines) plus ingredients required on the box
1 cup white chocolate chips
1 tablespoon coconut oil
1 tablespoon finely crushed dehydrated strawberries
1 cup dark chocolate chips
1 tablespoon rainbow nonpareil sprinkles
1 cup milk chocolate chips
1 tablespoon finely crushed graham crackers

Special equipment: 24 lollipop sticks

Scoop eight half-teaspoon portions of cheesecake and shape each into a ball. Do the same with eight half-teaspoon scoops of cookie dough. Arrange both sets on a plate and freeze until firm, at least 30 minutes. Quarter the marshmallows and set aside.
Prepare the brownie mix following the package instructions for an 8-inch square pan. Let cool completely.
Break the brownies into very fine crumbs in a medium bowlyou should have about 2 cups. Take a 1-ounce piece, squeeze it into a ball, then flatten it in your palm into a circle about 2 1/2 inches wide. Place a cheesecake ball in the center of the brownie circle, fold the brownie around it, and seal tightly. Roll into a smooth ball and place on a baking sheet. Repeat until you have 8 brownies each with cheesecake, cookie dough, and marshmallow filling. Keep them separated by filling type for easy identification of topping and chocolate coating later.
Place the white chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until the chocolate melts completely, around 90 seconds. Dip the tip of each lollipop stick into the chocolate, then insert it into the center of each brownie ball. Chill in the refrigerator 45 minutes to 1 hour to set.
If needed, reheat the white chocolate. Dip the cheesecake-filled brownie pops into the white chocolate, letting any excess drip off. Sprinkle with crushed dehydrated strawberries and stand the pops upright until the chocolate hardens.
Combine dark chocolate chips with 1 teaspoon coconut oil in a microwave-safe bowl and melt it similarly in 30-second intervals, stirring in between. Dip cookie dough-filled brownie pops into this dark chocolate, allowing the excess to fall away. Decorate with rainbow nonpareil sprinkles and prop upright until set.
Finally, melt milk chocolate chips with the remaining 1 teaspoon coconut oil in the microwave, stirring every 30 seconds. Dip marshmallow-filled brownie pops in the milk chocolate, shake off extra, and coat with crushed graham crackers. Set them upright until the coating solidifies.