Step 1

Clean and trim Brussels sprouts. Boil them on the stove until tender for about 5 minutes. Drain and let dry & cool.

Step 2

Insert the cake pop stick into the stem of each Brussels sprout.

Step 3

Place candy melts in a microwave-safe bowl and microwave for 15-second intervals until melted, stirring between each round.

Step 4

Dip each Brussels sprout in the melted candy, and tap off the excess. Add the sprinkles. Place each one upright in a piece of floral form or poke holes in a box like I did to stand them up.

Step 5

Refrigerate for at least an hour to set, and enjoy!