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1
For the ganache: Line a baking sheet with parchment paper.
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2
In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream.
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3
Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes.
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4
Whisk in the cinnamon.
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5
Refrigerate the ganache until very firm, about 2 hours.
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6
Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet.
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7
Working quickly, with dry hands, roll the mixture into balls.
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8
Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes.
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9
Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl.
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10
Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.
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11
Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls.
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12
Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated.
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13
Arrange the pops, stick side up, on the baking sheet.
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14
Refrigerate for 30 minutes until the chocolate has set.
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15
Let the pops stand at room temperature for 15 minutes before serving.
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16
Store the pops, refrigerated, in an airtight container.
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17
Cook's Note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden.
