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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
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posted:
2/14/2007
I had to bake longer than 8 minutes too. And teh foil in the basket trick did not work well. They were all leanign to one side or the other. I'd use a green floral brick next time. They taste great and my daughter was so proud taking them to school.
posted:
2/14/2007
The serving size and cooking instructions of this recipe are confusing. When you roll the balls to the 2 inch size they instruct, you do not get 30 servings (I got 15). And cooking them for 8 minutes is not nearly enough time. I cooked them for 15 which was enough for some, but others were not cooked through. They tasted great though. I am currently trying to a smaller size to see if that helps.
posted:
2/14/2007
Thanks for a hit! I was nervous making them b/c of all the comments, but mine turned out so cute! I used a couple of the suggestions people had- real butter vs. margarine and a dark cookie sheet. I also lined the sheets w/ parchment paper. I didn't have sprinkles and used icing to make hearts over the white chocolate drizzle and it was a messy mistake, but other than that, they are a huge hit!
posted:
2/13/2007
Hints for success: Make sure dough is really cold. I put it in frig for 60 min. and freezer for 30 min. Put in frig between batches. I baked on an ungreased baking stone and didn't have any trouble with the lollipops spreading. I had success with baking for 12-15 min. Longer than the 8 min. suggested in recipe. Use butter. Lollipops taste like the yummy One Bowl Brownies.
posted:
2/13/2007
Great recipe! The key is to use self-rising flour and only leave them in the oven for max 10min. they may not look done but they firm as they cool.
posted:
2/13/2007
I made the dough the night before I made the actually made the cookies and followed the directions exactly. The cookies came out flat and gooey. I desided to use them anyways since I had made them, after tasting them I figured I better not. I ended up throwing them all away and used refrigerated cookie dough instead.
posted:
2/13/2007
Total disaster. Cookies did not cook even after 15-20 minutes in the oven!!!!!!!!!!!!!I tried to make them the night before a class party, and luckily I had some refrigerated cookie dough to make up for this mess!!!!
posted:
2/13/2007
I agree with another rater who mentioned to make the balls smaller and bake them longer. Additionally, use only one cup of sugar instead of two and they will be better and not spread out like crazy like the original recipe. Ours came out way too sweet and flat. Good luck!!
posted:
2/13/2007
This is a great recipe. If pops are speading, 2 things might be going wrong. You did not use butter and you did not let the dough firm up in the fridge. I made them today for my daughter's afterschool party tomorrow. The are a hit. I'll use them for Easter too! Thanks, Kraft!
posted:
2/13/2007
To drizzle you can melt some paramount chrystals in with the chocolate. They are found at a candy/baking store. They thin out the chocolate.
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