Reese’s Brownie Pops
1 box (15.25 oz) Devil’s Food Cake Mix
⅓ cup evaporated milk (make sure it’s evaporated, not condensed)
1 stick butter, melted
16 snack size (.55 oz each) Reese’s peanut butter cups
¼ teaspoon salt, optional
Powdered sugar and sprinkles (for the top), if desired
Preheat oven to 350°F.
In a large bowl, combine the DRY cake mix and the evaporated milk (it will be dry). Pour in the melted butter and gently stir until the mix just comes together (do not over-mix).
Divide the mixture in half and press half of it in the bottom of a greased 8 x 8-inch baking pan (I spray non-stick cooking spray on my hands to press it down). Lay the peanut butter cups over the top.
Put the other half of the batter on top covering all the peanut butter cups (again using non-stick cooking spray for your hands to help spread it out). Sprinkle the salt (optional) over the top.
Bake for 22 to 25 minutes until the batter is fully baked. Allow to cool completely, and then place the pan in the fridge, covered in foil, for a couple of hours.
Remove the brownies from the pan in one piece, and using star shaped cookie cutters, cut them all out and place them on a plate. Place a cookie stick in the end and decorate as desired.