HALLOWEEN CHOCOLATE LOLLIPOPS

DESCRIPTION 
PREP: 30 min. + freezing
Yield: 20 lollipops



INGREDIENTS 
  1-1/2 cups vanilla or white chips
  1/8 teaspoon coconut extract
  Ghost lollipop/candy molds
  20 lollipop sticks
  1-1/2 cups milk chocolate chips
  1/8 teaspoon orange extract
  Pumpkin lollipop/candy molds

PROCEDURE 
In a microwave-safe bowl, melt vanilla chips; stir until smooth. Stir in coconut extract. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round pastry tip. Transfer melted vanilla chips to bag. Fill ghost molds three-fourths full. Press a lollipop stick into each ghost; top with a small amount of melted chips. Freeze until firm, about 15 minutes. Set remaining melted chips aside.
 
Melt the milk chocolate chips; stir until smooth. Stir in orange extract. Prepare a second pastry or plastic bag; insert tip. Transfer melted chocolate to bag. Fill pumpkin molds three-fourths full. Press a lollipop stick into each pumpkin; top with a small amount of chocolate. Freeze until firm, about 15 minutes. Set remaining melted chocolate aside.
 
Remove lollipops from molds. Use reserved melted chips to add faces to ghosts and pumpkins. Refrigerate until serving.

Recipe taken from Taste Of Home magazine October-November 2006