These sweet lollipops are so easy to make it’s a little silly. You pipe melted chocolate into molds, pop in a stick, and, well, that’s it! Last year I made them with dark chocolate flavored with mint extract. This year I decided to try white chocolate with chopped salted peanuts. I think white chocolate deserves a comeback. It’s a little too sweet for me on its own, but with the salty crunch of peanuts, it’s pretty darn good. These lollipops are something akin to white chocolate-dipped pretzels from a flavor standpoint, but so much better with all their creamy white chocolate. They’re a cute, kiddie candy bar on a stick. Of course, if you don’t want to fuss with lollipops, you can simply pour the chocolate onto a sheet of parchment, sprinkle it generously with whole peanuts, and break it into bark when it has set.
Music for making chocolate lollipops
A Charlie Brown Christmas
This recipe is part of the Cookie Baking and Candy Making Plan for Christmas 2010 (here).
A double boiler is a pan of gently simmering water over which you place another pan or bowl containing food to be cooked or melted gently. The pan should not touch the water below. You can purchase proper double boilers that come as a nesting set, but you can also improvise your own. Just make sure that your pan or bowl will rest on the rim of the pan of water and not drop in before you begin.
If you would like to add details to your lollipops, take a tiny paintbrush and paint in the details of the molds with a little chocolate in a contrasting color, such as dark chocolate in this case. Colored candy melts would also work. I don’t think they taste very good, but you won’t likely notice with such a tiny amount.
Salted Peanut White Chocolate Lollipops
Yield: 30 lollipops
3 pounds white chocolate, chopped (or use white chocolate chips)
1 ½ c. salted peanuts, chopped
30 Lollipop molds
30 Lollipop sticks
30 Lollipop bags
30 lenths of ribbon or twist ties
- Chop the chocolate and melt it over a double boiler or in the microwave at half power for 30-second intervals, stirring between each.
- Pour the molten chocolate into a large piping bag with a plain tip, or into a large plastic bag and snip off the tip.
- Pipe the chocolate into the molds.
- Place a stick into each mold, give it a wiggle down into the chocolate, and pipe a little more chocolate on top if it isn’t completely covered.
- Give the mold a tap on the counter to settle it and to dislodge any air bubbles.
- Allow the lollipops to set at room temperature until completely firm. Or pop into the freezer for a few minutes.
- Remove the lollipops from their molds, wrap them in lollipop bags, and tie them shut with ribbon or a twist tie.
- Resources for lollipop supplies here.