KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Sweetheart Chocolate Lollipops

Sweetheart Chocolate Lollipops recipe
photo by:kraft
Valentine's Day is all about gifts from the heart, and what's more heartfelt than a homemade lollipop? Our simple recipe makes it easy to show someone you're thinking of th...read more
time
prep:
20 min
total:
2 hr
servings
total:
2-1/2 doz. or 30 servings, 1 pop each
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
8/7/2012
These lollipops looked good but didn't taste good, they lacked in chocolate flavor. I didn't have a problem with them spreading out as they cooked.
posted:
2/10/2010
I have made this recipe several times without any problems. I found the recipe on the back of the Bakers chocolate box and it calls for the same ingredients but with 1/2 cup more flour and one inch balls. They are best if you let them cook for the 8 minutes even if they don't look completely done. I have always floured my hands to roll the balls. They are a little messy but it is a very easy recipe with ingredients that I always have around. My 6 year old helped me make them last year and we will do the same this year. I think we will stick to the cookies instead of the pops but use the decorating idea.
posted:
2/21/2009
Waste of time
posted:
2/17/2009
I thought this was easy to make and the receipients raved about the pops. I did have a problem with the white chocolate drizzle. I am not a good drizzler and ran out of the white chocolate before I finished the pops so I used homemade cream cheese frosting and it was great!
posted:
2/15/2009
Ok... I read the negative reviews and decided to dive in anyway. The batter almost appeared to be brownie batter and I thought... "I really should have listened to the negative reviewers" but I continued. I placed the batter in the freezer for 30 min. and then in the frige for 1 ½ hrs. When I went to make the cookies I was shocked to see how the batter had hardened up, I assume from the butter hardening in the frige. Hmmm… I thought “perhaps I’d better try a couple of test cookies first… they’ll probably still melt all over in the hot oven.” Well I was pleasantly surprised, when they pretty much kept their shape. I used a # 40 (about 1 ¾” across) ice cream scoop and just scooped the cookies out, leveled the scoop off and placed the cookies (flat side down, just as they came out of the scoop) on a parchment lined aluminum sheet, I didn’t roll them into balls. My oven never seems to get hot enough so I baked my cookies at 365 degrees for 12 min. They came out great! Next time I’m going t
posted:
2/14/2009
Made these for valentines day treats for my kids to give out at valentines day celebrations at school. I found that the two inch round mounds didn't cook very well and were very messy. After the third batch I made them into one inch mounds and that seemed to hold a better consistancy. I think two inches was way too big and should be changed to one inch. They were very good after I had perfected them!
posted:
2/12/2009
I made a double batch, approx. 40 pops. I used a 2" ice cream scoop. I refrigerated the dough for several hours, until very firm. I baked on cookie sheets with parchment for 14 minutes at 350degrees. I used butter vs margerine and had no problems with excessive spread. They came out beautifully and were delicious. My kids love them and they will be a hit at school tomorrow. I'd definitely make this again, it was so easy.
posted:
2/12/2009
This recipe is not worth the trouble. I followed the recipe to the letter and nothing came out right but the taste. The cookies didn't spread. Eight minutes is not enough time to cook them all the way through. They just ended up getting burned on the bottom. The sticks didn't even stay. I tried making them smaller, 1" balls instead of 2", and baking them without the sticks and they still didn't spread. Not worth the trouble and the cost of the ingredients.
posted:
2/11/2009
I've made this recipe 3 times in the last week and the results were great each time. I used semi-sweet chocolate instead of unsweetened. I also used sucker and cookie sticks, both worked well for me. I did find that using a silt pad on top of a heavy baking sheet seemed to keep them from spreading them as much. I agree with previous comments that they should only be about 1 inch balls and baked for about 10 minutes.
posted:
2/9/2009
I am an avid cookie maker and would never make this recipe again. If you are planning on trying it, you will need to make MUCH smaller balls than the recipe calls for and bake much longer than 8 minutes. Do not waste your time, make heart shaped sugar cookies instead.
K:52405v4:104564
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email