Cool Fudge Bars

2 teaspoons cornstarch

1 1/2 cups whole milk, divided

1 1/3 cups heavy cream

1/2 cup sugar

1/2 cup unsweetened cocoa powder

1/4 teaspoon fine salt

2 teaspoons pure vanilla extract

In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute. Transfer to a large liquid-measuring cup and stir in vanilla. Pour into ten 3-ounce ice-pop molds and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops. If you don't have ice pop molds, you can also use small paper cups, simply tear to unmold. Recipe and photo from MarthaStewart.com