- 95 minutes
- 30 minutes
- About 20 pops
- Preheat oven to 350°F. Line a 8x8 inch pan with aluminum foil so that it extends about 2 inches over sides of pan. Spray foil with cooking spray. Stir peppermint extract into brownie batter. Make brownies as directed on box. Cool completely, about 1 hour.
- Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut cold brownies into 16 square bars, 4 rows by 4 rows. Gently insert popsicle stick into end of each bar, peeling foil from bars. Place on cookie sheet and freeze an additional 30 minutes.
- Melt chocolate in microwave in a microwave safe bowl at 20-30 second intervals, stirring frequently after each 20-30 seconds, until chocolate is completely melted.
- Dip each brownie square halfway into melted chocolate, allowing excess to fall off. Sprinkle with crushed peppermint candy. Lay flat on waxed paper or a cake rack to dry. Allow to dry completely before serving.