You will also need a silicone cakesicle mold and popsicle sticks
Preheat the oven to 350°F. Line a 9x9 baking dish with parchment paper. Be sure to allow 2 sides of the parchment paper to overlap, making a sling of parchment paper. Set it aside.
Add the brownie mix, vegetable oil, eggs, and water to a large mixing bowl. Stir to combine completely. Do not over-mix.
Evenly spread the brownie batter into the prepared baking dish. Bake for 25-28 minutes, or until a toothpick inserted comes out clean.
Allow the brownies to cool completely, about 45 minutes to 1 hour.
Remove the brownies from the pan using the parchment paper sling. Break the brownies into smaller pieces.
Using your hands or a food processor, pulse the brownies until they are completely broken apart. (I used a food processor. It helps speed up the process) Transfer the broken brownies to a medium-sized mixing bowl.
Stir in ½ cup of the chocolate frosting until the frosting is completely incorporated.
Add the candy melts to a medium-sized microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval until the wafers are completely melted and smooth.
Spoon 1½-2 tablespoons into each mold. Use a spoon to evenly distribute the melted candy melts around the inside of the molds.
Insert the popsicle sticks into the mold before the candy melts harden.
Shape the brownie and frosting into an oblong shape. Carefully press the brownie mixture into the mold until the brownie is flush with the top of the mold.
Spoon enough melted candy wafers over the surface of the brownies. Try to keep the lines of the candy melts tight and crisp. This will make sure it doesn’t crack off the back of the cakesicle.
Add the white almond bark to a small microwave-safe bowl. Heat in the microwave in 30 seconds intervals, stirring after each interval until the almond bark is completely melted. Allow the cakesicles to harden completely before popping them out of the molds.
Gently stretch the silicone mold to encourage the cakesicle to release. When the cakesicle has completely pulled away from the mold, bend the mold back and slide the cakesicle out. Be mindful of the popsicle stick when removing the cakesicle from the mold.
Once all the cakesicles are popped out of the molds, dribble/drip the white almond bark over the very top and over the edge of one side of the cakesicle. (You want it to look like melted ice cream or a melting popsicle)
Sprinkle the white almond bark with your choice of sprinkles before enjoying and sharing.
Servings: 16 - 2.71 in x 1.79 in silicone mold -or- 12 - 3.6 in x 1.8 in silicone moldStorage:
To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: You can freeze the cakesicles for up to 2 months. Allow the cakesicles to thaw overnight in the fridge before serving.
You can substitute any flavor of baked cake for the brownies. Just remember to match the frosting used in the cake itself with the flavor.
You can substitute any color of candy melt wafers for pink.
If you prefer, you can insert the popsicle stick after you have coated the brownies.
It’s very important to be patient when removing the coated cakesicles. If they do crack and release from the brownie itself, as long as there are no brownie crumbs attached, you can reheat the candy melts and apply it to the cakesicles.
If the sides of the cakesicles are not fully coated when removed from the molds, dab a bit of the melted candy onto the exposed areas and let dry.