Three-Filled Brownie Cake Pops

Ingredients:

• 1 piece of cheesecake
• 1/4 cup edible cookie dough
• 2 marshmallows
• 1 package (500 g) of dry brownie mix (+ any additional ingredients needed)
• 1 tbsp. white chocolate granules
• 1 tbsp. l. coconut oil
• 1 tbsp. chopped dried strawberries
• 1 cup dark chocolate chips
• 1 tbsp. multi-colored sprinkles
• 1 tbsp. milk chocolate granules
• 1 tablespoon crushed graham crackers
• Special equipment: 24 lollipop sticks

Preparation:

1. Take eight 1/2 teaspoon pieces of cheesecake, roll them into balls, and place them on a plate. Take eight 1/2 teaspoon pieces of cookie dough, roll them into balls, and place them on the same plate. Freeze the cheesecake and cookie dough balls until firm, for at least 30 minutes. Cut the marshmallows into quarters and set aside.
2. Bake the brownies according to package directions using a 20cm square pan. Let cool to room temperature. Crumble the brownies into a medium bowl to form fine crumbs; you should have about 2 cups of crumbs. Measure out a 30g portion, press it into a ball, and then press it between your palms to form a flat disk about 6cm in diameter.
3. Place a cheesecake scoop in the center of a brownie disk. Fold the brownie over the cheesecake, sealing it inside. Roll between your palms to form a very smooth ball, and place it on a baking sheet. Prepare the remaining brownie pops in the same manner, making 8 of each flavor—cheesecake, cookie dough, and marshmallow. Keep them separate so you know which filling goes where, and which chocolate to use later.
4. Place the white chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring occasionally, until melted, about 90 seconds. Dip the tip of each lollipop stick into the chocolate, then insert it into the center of a brownie ball. Refrigerate for 45 minutes or up to 1 hour.
5. Melt the white chocolate again if necessary. Dip the cheesecake balls into the white chocolate and let any excess drip off. Sprinkle with chopped strawberries and stand upright to set.
6. Place the dark chocolate and 1 teaspoon of coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring occasionally, until melted, about 90 seconds. Dip the cookie dough balls into the dark chocolate and let any excess drip off. Sprinkle with colorful nonpareils and stand upright to set.
7. Place the milk chocolate and the remaining 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring occasionally, until melted, about 90 seconds. Dip the marshmallow-filled balls into the milk chocolate and let any excess drip off. Sprinkle with crushed graham crackers and stand upright to set.