Preheat your oven to 350°F and line a 9x9 baking dish with parchment paper.

In a mixing bowl, combine the brownie mix, vegetable oil, eggs, and water until just mixed.

Spread the brownie batter into the prepared dish and bake for 25-28 minutes, until a toothpick comes out clean.

Cool the brownies for approximately 45 minutes.

Once cooled, break the brownies into small pieces and mix with the frosting until well combined.

Melt the pink candy wafers in the microwave, stirring between intervals until smooth.

Spoon the melted candy into molds and insert popsicle sticks before it sets.

Shape the brownie mixture into oblongs and place them into the molds, covering with more melted candy.

Melt the white almond bark and drizzle it over the cakesicles, then sprinkle with candy sprinkles.

Arrange cakesicles on a platter and pair with tea or coffee for a delightful treat.

Store cakesicles in an airtight container, layered between parchment paper. They last up to 3 days at room temperature.

For longer storage, refrigerate them.