• 1serving
  • 838calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 craft sticks

  2. 1/2 cup semisweet chocolate chips

  3. 1/2 cup butter, softened

  4. 1/3 cup packed light brown sugar

  5. 1/2 teaspoon vanilla extract

  6. 1 egg

  7. 2 cups all-purpose flour

  8. 1/4 cup unsweetened cocoa powder

  9. 1/4 teaspoon salt

  10. 12 (1 ounce) squares white chocolate

  11. 1 egg white

  12. 1 1/4 cups confectioners' sugar

  13. 3 drops red food coloring

Instructions Jump to Ingredients ↑

  1. Soak craft sticks for one hour in a bowl of cold water.

  2. In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.

  3. In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.

  4. Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.

  5. Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.

  6. Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.

  7. In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.

  8. Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.

  9. To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.


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