OK, so I should probably come up with a better name for these treats. Magic Graduation Caps? Hello, rainbows and unicorns! Sorry. I’m too lazy to come up with something better right now.
So! Wanna see what I’m talking about before I really get talking?
Yep, more Bakerella inspired adorable deliciousness. Though as far as I know, Bakerella has never used magic bars in her pops. A gross oversight on her part, if you ask me! I was introduced to Magic Bars several years ago when my job held one of their infamous “food days” where everybody brought food and shared with everybody. My friend Laura F. brought Magic Bars and changed my life! OK, maybe not a life changing event. But I seriously would have eaten half the pan if I wasn’t so paranoid about everybody judging me.
Anyway, I’ve made a bunch of brownie pops lately and decided it was time to try something new. So magic bars in pop form it was!
For the square tops of the caps, I really needed to use a square candy mold and just fill it with candy melts for a more “clean” look, but alas, I could not find a plain square candy mold. So I sacrificed perfectly square corners for deliciousness and used Ghirardelli milk chocolate caramel squares coated in blue candy melts instead. Much mess making ensued:
I have by no means got this candy coating business down, but I will say that it helps to really thin the candy melts with shortening, and use a bowl (or short glass) that is deep enough to coat your intended victim in one dunk. Also, the Ghirardelli squares need to be frozen or the chocolate melts into your candy coating.
Once I had all my squares coated, I put them in the fridge until I was ready to use them.
Then I took my magic bars while they were still good and warm and scooped them into little roundish discs the approximate size of my candy mold. Filled the bottom and sides of the candy mold with the melted candy, and pressed my magic disc into the center. That doesn’t make a whole lot of sense in print, does it? This is what I’m talking about:
Then I covered the tops (which would eventually become the bottoms, so I didn’t worry about being too neat) with candy melt and pushed in a stick. Like so:
Then I put those in the freezer for 10 minutes or so. If they don’t come out of the mold super easily, put them back in the freezer. There should be no finagling required to de-mold!
This is where I stopped taking step-by-step pictures. Basically, once I took the pops out of the mold, I slid a tag onto it, used a dab (daub?) of candy melt to attach the tops, and stuck them in a styrofoam block to dry. I rolled out a white Airhead candy and cut it into very tiny strips for the tassles, and I attached those to the tops with a white fondant pen. So then my caps looked like this:
OK now tell me these aren’t the cutest things you’ve ever seen (no, don’t tell me that – I’m fragile!)…but seriously. Don’t they look like they’re at the VMA’s for confections or something with that 2010 background? I love it!
I took about a million different shots of them, but I’ll just leave you with a little proof that they were as tasty as they were cute:
Oh, that’s not Paul, by the way. Paul just graduated with his BA and is about to head to Virginia to pursue his law degree. Awesome!!! No, this little cutie is Trouble Incarnate, and I just know that he is going to grow up and either:
a) Take Over The World For Good
b) Take Over The World For Bad.
So either way, I figure it’s best to stay on his good side.
He may or may not have had a dozen pops.
Just kidding, just kidding!
Happy Graduation, Paul!