Ingredients
18.3 ounces chewy fudge brownie mix
⅔ cup vegetable oil
2 large eggs, room temperature
3 tablespoons water
½ cup milk chocolate frosting
3 cups pink candy melting wafers
4 ounces white almond bark
Candy sprinkles
Instructions
- Preheat oven to 350°F. Line a 9×9 baking dish with parchment paper, leaving an overhang on two sides to create a sling.
- In a mixing bowl, combine brownie mix, vegetable oil, eggs, and water until just combined.
- Spread batter into the prepared dish and bake for 25-28 minutes, or until a toothpick comes out clean.
- Cool the brownies for 45 minutes to 1 hour. Remove from pan and crumble into fine crumbs.
- Mix in milk chocolate frosting until smooth and fully combined.
- Melt candy melts in a microwave-safe bowl in 30-second intervals until smooth.
- Spoon 1½–2 tablespoons of melted candy into each silicone cakesicle mold. Coat evenly and insert popsicle sticks.
- Press brownie mixture into the molds, making sure it is flush with the top.
- Cover the brownie surface with more melted candy, smoothing the top.
- Melt white almond bark in the microwave in 30-second intervals until smooth.
- Once hardened, gently remove cakesicles from molds.
- Drizzle with almond bark to resemble melting ice cream and top with sprinkles.
- Allow cakesicles to set completely before serving.
Notes
- Store in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.
- Cakesicles can be frozen for up to 3 weeks when wrapped individually.
- For variety, try different candy melt colors, sprinkles, or brownie bases.
- If the coating cracks, patch with a thin layer of melted candy.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking & Dipping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cakesicle
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
