5 min preparation + 3 hour cooking
Serving Size / Yield
1 1/4 C. milk
1/3 C. light brown sugar, packed
1 tsp. vanilla extract
2 Tbs. mini semisweet chocolate chips
Microwave milk 30 seconds or until warm to the touch. Add brown sugar and salt and stir until dissolved. Add vanilla.
Place 1/2 tablespoon chocolate chips in the bottom of each of four 1/3-cup ice-pop molds or small paper cups. Top each with milk mixture.
Insert sticks and place molds in freezer. Freeze until solid, at least 3 hours.
To release pops, run molds under warm water 20 to 30 seconds; they should slide right out.