Welcome spring with a delicious dessert inspired by nature. Candy Melt candy resembles twigs when drizzled on the brownie ?nest? baked in the Wilton Giant Dessert Shell pan. Softly colored Color Flow icing covers the egg-shaped roll-out cookie pops.
Make cookies one day in advance. Prepare and roll out cookie dough following recipe directions. Use egg cookie cutter from set to cut out cookies. Bake and cool cookies.
Prepare Color Flow icing following recipe directions. Tint large portion sky blue and small portion brown.
Use tip 3, cut disposable decorating bag and full-strength sky blue icing to pipe outline of egg. Use thinned sky blue icing in cut disposable decorating bag to flow in. Immediately use thinned brown icing in cut disposable decorating bag to pipe various size spots. Use a toothpick to drag and swirl designs as desired. Let dry 24 hours.
Thin brown icing to very watery consistency. Dip decorator brush in very thin brown icing and flick it over cookies to add speckled splatters. Let dry 2 to 4 hours.
Make brownie nest. Prepare batter following recipe directions. Bake and cool brownie according to package directions.
Decorate with candy. Melt Candy Melts candy, separately, according to package directions. Mix 1 oz. of dark cocoa candy with 1 oz. white candy.
Use light cocoa candy in parchment bag to drizzle brownie nest in random crisscross pattern over top edge and sides. Chill 5 to 10 minutes or until set. Repeat with mixed dark cocoa and white candy and then with dark cocoa candy.
Position cookies. Use melted candy in cut parchment bag to secure lollipop stick to back of each of nine cookies. Chill for 5 to 10 minutes. Insert cookie pops into recessed area of brownie.
Drizzling candy over treats like strawberries, cookies or pretzels is an easy, quick way
to dress them up. Simply drizzle directly on the treat, or dip the item first to cover with
candy, then add the candy drizzle accent.