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Halloween Chocolate 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.

20 ServingsPrep: 30 min. + freezing

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, 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.
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 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.
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

2 of 2

Halloween Chocolate Lollipops (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 134 calories, 8 g fat (5 g saturated fat), 5 mg cholesterol, 22 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.