Comida Kraft
Recipe Box

Sweetheart Chocolate Lollipops

Prep Time
20
min.
Total Time
2
hr.
Servings

2-1/2 doz. or 30 servings, 1 pop each

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 them.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is stiff.
  • Shape dough into 30 (2-inch) balls; insert lollipop stick into each ball. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
  • Bake 8 min. or just until firm. (Do not overbake.) Let stand on baking sheets 1 min.; transfer to wire racks. Cool completely.
  • Melt white chocolate as directed on package; drizzle over lollipops. Decorate with sprinkles. Let stand until chocolate is firm.

How to Drizzle Chocolate

Dip fork into melted chocolate, then use to drizzle chocolate over pops.

Size-Wise

These lollipops make the perfect sweet treats to serve at a special occasion.

Servings

  • 2-1/2 doz. or 30 servings, 1 pop each

Nutritional Information

Serving Size 2-1/2 doz. or 30 servings, 1 pop each
AMOUNT PER SERVING
Calories 170
Total fat 8g
Saturated fat 5g
Cholesterol 35mg
Sodium 45mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 15g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have made this recipe several times without any problems. 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.
Date published: 2010-02-10
Rated 5 out of 5 by from After some slight confusion with the directions I made these brownies/cookies on a stick. After some slight confusion with the directions I made these brownies/cookies on a stick. Easy to make. One hour in the fridge was enough. I did have to leave them in my oven for about 10 - 12 minutes. At the start, I wasn't sure if I was to add both chocolates to the dough since the directions did not differenciate between the two. Also, I did not have "Baker's" brand chocolate on hand and my chocolate squares were 2 oz. each as opposed to the 1 oz. each for "Baker's". I feel the ingredients should call for 4 oz. instead of 4 squares. Aside from that, this recipe is a keeper!
Date published: 2007-02-16
Rated 2 out of 5 by from These lollipops looked good but didn't taste good, they lacked in chocolate flavor. 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.
Date published: 2012-08-07
Rated 1 out of 5 by from This recipe is not worth the trouble. 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.
Date published: 2009-02-12
Rated 5 out of 5 by from Again, I made for my husband's co Relay For Life bake sale/auction. Again, I made for my husband's co Relay For Life bake sale/auction. I made about 40 of them. displayed real pretty in baskets with shredded paper. To small plastic baskets with 8 in each went for $15 each, big wicker basket with about 20 in there raised $35. Now I have one of the winners wanting me to share the receipe. Couldn't do the drizzle, so I cover the entire center and decorated. Would like to know how to drizzle. I had a big drop.
Date published: 2007-02-12
Rated 4 out of 5 by from My cookies came out great! My cookies came out great! I had to tweak the recipe a bit. I didn't have unsweetened Baker's choc., so I used a 1/2 cup of semi-sweet choc. chips. Next time I'll use 3/4 cup for more choc. flavor. I also cut down on the sugar to 1 cup. I followed the rest of the recipe as is, only I used margarine, not butter. I baked the cookies on a baking stone for 9 mins. Put my melted white choc. in a baggy for decorating. Came out just like the pictures.
Date published: 2007-02-21
Rated 4 out of 5 by from I made a double batch, approx. 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.
Date published: 2009-02-13
Rated 3 out of 5 by from This is the same recipe that had inconsistant results in the holiday magazine. This is the same recipe that had inconsistant results in the holiday magazine. This time the refidgeration time is longer. I made them twice. The first time I had great results with the cookies I baked on my dark tray, the cookies on the shiny aluminum tray spread too much. The second time I only used the dark tray and they still spread too much. They tasted good, but they never would have been able to stand up on a stick.
Date published: 2007-02-09
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