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Halloween Chocolate Lollipops

 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 McCormick® Pure 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.
Nutritional 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.