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Halloween Chocolate Lollipops

Total Time

Prep: 30 min. + freezing

Makes

20 lollipops

"Kids really love the spooky shapes of these lollipops, and the vanilla and chocolate coatings make a pretty pair," says Sandra McKenzie, Braham, Minnesota.

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

  1. In a microwave, melt vanilla chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring 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.
  2. 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.
  3. Melt milk chocolate chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in orange extract. Prepare a second pastry or plastic bag; insert tip.
  4. 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.
  5. Remove lollipops from molds. Use reserved melted chips to add faces to ghosts and pumpkins. Refrigerate until serving.

Nutrition Facts

1 each: 134 calories, 8g fat (5g saturated fat), 5mg cholesterol, 22mg sodium, 15g carbohydrate (7g sugars, 0 fiber), 2g protein.

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