>From the Taste of Home website...
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Halloween Chocolate Lollipops
SERVINGS 20
CATEGORY Dessert
METHOD Freezer
PREP 30 min.
TOTAL 30 min.
INGREDIENTS
* 1-1/2 cups vanilla or white chips
* 1/8 teaspoon coconut extract
* Ghost lollipop/candy molds
* 20 lollipop sticks
* 1-1/2 cups milk chocolate chips
* 1/8 teaspoon orange extract
* Pumpkin lollipop/candy molds
DIRECTIONS
In a microwave-safe bowl, melt vanilla chips; stir until smooth. Stir in
coconut extract. Cut a small hole in the corner of a pastry or plastic bag;
insert a #3 round pastry tip. Transfer melted vanilla chips to bag. Fill ghost
molds three-fourths full. Press a lollipop stick into each ghost; top with a
small amount of melted chips. Freeze until firm, about 15 minutes. Set
remaining melted chips aside.
Melt milk chocolate chips; stir until smooth. Stir in orange extract.
Prepare a second pastry or plastic bag; insert tip. Transfer melted chocolate
to bag. Fill pumpkin molds three-fourths full. Press a lollipop stick into each
pumpkin; top with a small amount of chocolate. Freeze until firm, about 15
minutes. Set remaining melted chocolate aside.
Remove lollipops from molds. Use reserved melted chips to add faces to
ghosts and pumpkins. Refrigerate until serving. Yield: 20 lollipops.
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Rhonda G in Missouri
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