Monday, February 26, 2018

Magazine Monday #9: Jeweled White Chocolate Lollipops

It's Magazine Monday again, and I'm continuing with my February tradition of posting sweets!  (It wasn't planned that way.  It just happened.  And I know last week was a chicken recipe, but it had a honey sauce, so I count it as a sweet!)

Today is National Pistachio Day.  I honestly don't have too much to say about pistachios except that I used to think I hated them, but then I realized I'd never tried them, and I found them to be quite good.  They add a nice punch of salt to these otherwise very sweet lollipops!

Jeweled White Chocolate Lollipops
Makes 24
From Every Day with Rachael Ray, December 2008/January 2009


One 12-oz. bag white chocolate chips
1/3 cup dried cranberries
1/3 cup golden raisins
1/3 cup shelled pistachios

Special gadgets
Lollipop sticks

Preheat oven to 200°F and line 3 cookie sheets with wax paper.

In a small bowl, microwave the white chocolate chips for about 1 minute, stirring every 20 seconds.

Rewarming the chocolate as needed, drop tablespoonfuls of melted chocolate onto wax paper, staggering the candy as necessary.  Using the back of a spoon, spread the chocolate to make 2.5-in. circles.  

Before the chocolate sets, press a lollipop stick into the center of each circle.  Decorate with cranberries, raisins, and pistachios.  (If the chocolate sets too quickly, place the cookie sheet into the oven for a few seconds.

Refrigerate until lollipops are solid, about 5 minutes.  Serve at room temperature.

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