Heat oven to 350°F. Grease 8-inch square baking pan; set aside. Line 15x10x1-inch baking pan with waxed paper; set aside.
Combine 1/2 cup butter and 2 ounces chocolate in 2-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until melted. Add sugar, flour, eggs, vanilla and salt; mix well.
Spread batter evenly into prepared 8-inch baking pan. Bake 23-27 minutes or until brownies just begin to pull away from sides of pan. Cool completely.
Melt remaining 1/4 cup butter and 1 ounce chocolate as above. Finely crumble cooled brownies into bowl. Add butter mixture and powdered sugar; mix well.
Shape mixture into 1-inch balls; place onto waxed paper-lined pan. Cover with plastic food wrap; refrigerate at least 2 hours or overnight or until firm.
Melt candy coating according to package directions; keep warm.
Remove one-third of balls from refrigerator; insert lollipop sticks. Dip balls into melted coating, swirling or tapping off excess; press coated balls into desired decorations. Push lollipop stick into craft foam or place coated balls onto waxed paper. Repeat with remaining balls. Let stand until coating is set.
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