This year’s Christmas basket included lollypops, which is a first for me! I found these in the December/January 2009 issue of Everyday with Rachael Ray. They added a little healthier flavor with the nuts and raisins. I’ll be honest, I didn’t even get to eat one as every single lolly needed to be used for the boxes. But, I’m making them again soon and will be sure to set aside a few for myself!
(I’m listing Rachael’s original recipe below, but instead of the cranberries and pistachios, I bought a trail mix which included walnuts, peanuts and sunflower seeds along with the raisins.)
Jeweled White Chocolate Lollies
- One 12-ounce bag white chocolate chips
- 1/3 cup dried cranberries
- 1/3 cup golden raisins
- 1/3 cup shelled pistachios
- Preheat the oven to 200?. Line 3 baking pans with wax paper. In a small bowl, microwave the white chocolate chips at high power, stirring every 20 seconds, until smooth, about 1 minute.
- Working with 1 baking sheet at a time and rewarming the chocolate as needed, drop tablespoons of the melted chocolate onto the wax paper, staggering the drops if necessary. Using the back of a spoon, spread the chocolate to make twenty-four 2 1/2-inch 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, place the baking sheet in the heated oven for a few seconds.
- Refrigerate the baking sheets until the lollipops have hardened, about 5 minutes. Serve at room temperature.
- Source: Everyday with Rachael Ray, Dec/Jan 2009