1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
10 oz chocolate-flavored almond bark (white and dark)
1. Line Medium Sheet Pan (or 9-in. by 13-in. metal pan) with a 13-in. piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.
2. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert sticks into centers of balls, mounding brownie around each stick to secure. Pinch each brownie ball where stick and top of ball meet.
4. Place almond bark into Small Batter Bowl; microwave according to package directions until smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Be sure to coat where stick meets brownie ball. Allow excess bark to drip off. Dip into reserved sprinkles and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and sprinkes. Let stand until set. Place into miniature cupcake liners.
Although the edges of the brownies are crusty, they don’t need to be discarded. Simply scoop the edges along with the center, and they’ll soften as they stand. Wrap lollipops in cellophane, tie with ribbon.