I just so happened to have a box of Andes mint brownie mix in the cupboard and I figured now would be a good time to use it. We usually make our brownies from scratch and alter the recipe to make them non dairy so every one can enjoy them.
Today I felt like cheating. I think it was the sun and the warm breeze calling to me to come outside that drove me to use a box mix.
I made the brownies as directed, When they were finished baking I let them cool off just enough so i could handle them.
I took a small heart cookie cutter and used it for my leaf shape on the shamrock.
I scooped out the center of the brownie and pushed it into the heart. Then, I pushed the brownie heart out, and laid it on wax paper. I made three "leaves" this way and placed them side by side to make sure we were on track. I continued to make the 'leaves" until I had as many shamrocks as I wanted. I shaped a stem with my fingers and made sure that it was the right proportion to the "leaves' by placing with the "leaves".
After assembling the shamrocks I grabbed a few lollipop sticks and molded the stem around one end the stick. You want to work at a steady pace while the brownies are still very warm. It's easy to work with that way.
By the time you have finished assembling your shamrocks and molding the stems to the sticks your brownies will have cooled down and will be more firm and easier to pick up and dip in chocolate.
Melt some chocolate wafers. I only needed about 3/4 cup of wafers since I only made 4 shamrocks. The kids were eating the brownies faster than I could make the shamrocks!
Once you have melted your chocolate dip the brownie end of the stick into the chocolate. Lay it on the wax paper. Then, one at a time, pick up each "leaf" and dip the sides, going all the way around, in the chocolate and place them back into their shamrock position.
When all of the shamrocks have been dipped it's time to coat the top. Spoon the chocolate over the tops of the "leaves". Try not to be sloppy about it. You don't want to loose the shape.
As soon as you have finished one shamrock, sprinkle it, and move to the next one.
Wait till they are completely dry before turning them over and coating the backside with the remaining chocolate. The chocolate coating is the "glue" for holding this pop together. Worked like a charm!
I didn't have a shamrock, or clover leaf cookie cutter so that is why I had to take the longer route and use the heart cutter. It really didn't take that much time.