Jeweled White Chocolate Lollies
Makes: 2 Dozen
Prep: 35min
One 12oz Bag of White Chocolate Chips
1/3 Cup Dried Cranberries
1/3 Cup Golden Raisins
1/3 Cup Shelled Pistachios
1. Preheat the oven to 200F. Line 3 baking pans with wax paper. In a small bowl, microwave the white chocolate chips at high power, stirring every 20Sec until smooth, about 1min.
2. Working with 1 baking sheet at a time and rewarming the chocolate as needed, drop the tablespoonfuls of the melted chocolate onto the wax paper, stagerring the drops if necessary. Using the back of a spoon, spread the chocolate to make Twenty-Four 2 1/2in circles. Before the chocolate sets, press a lollipop stick midway into the center of each circle. Decorate with the cranberries, raisins and pistachios. If the chocolate sets too quickly, placed the baking sheet in the heated oven for a few seconds.
3. Refrigerate the baking sheets until the lollipops have hardened, about 5 minutes. Serve at room temp.
For more recipes like this visit Rachael Ray Magazine
Makes: 2 Dozen
Prep: 35min
One 12oz Bag of White Chocolate Chips
1/3 Cup Dried Cranberries
1/3 Cup Golden Raisins
1/3 Cup Shelled Pistachios
1. Preheat the oven to 200F. Line 3 baking pans with wax paper. In a small bowl, microwave the white chocolate chips at high power, stirring every 20Sec until smooth, about 1min.
2. Working with 1 baking sheet at a time and rewarming the chocolate as needed, drop the tablespoonfuls of the melted chocolate onto the wax paper, stagerring the drops if necessary. Using the back of a spoon, spread the chocolate to make Twenty-Four 2 1/2in circles. Before the chocolate sets, press a lollipop stick midway into the center of each circle. Decorate with the cranberries, raisins and pistachios. If the chocolate sets too quickly, placed the baking sheet in the heated oven for a few seconds.
3. Refrigerate the baking sheets until the lollipops have hardened, about 5 minutes. Serve at room temp.
For more recipes like this visit Rachael Ray Magazine
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