8 ounces (1 1/2 cups) bittersweet chocolate chips (I used 1 c. Ghiradelli Extra Dark chocolate chips and 1/2 c. semi-sweet chocolate chips)
3/4 cup heavy cream
1/2 teaspoon ground cinnamon (I omitted this, but did add 1/2 tsp. vanilla extract)
2 cups (12 ounces) bittersweet chocolate chips (I used half semi-sweet chips and half dark chocolate chips)
TOPPINGS (about 1 cup of 3 different types):
SKOR bar, crushed
Butterfinger bar, crushed
graham cracker crumbs
For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. 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. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. 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. (I found that I had to let this mixture sit out at room temperature for over an hour to be able to work with it). Working quickly, with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes.
Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.
Put the toppings 3 small bowls. Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving.
Store the pops, refrigerated, in an airtight container.