Chocolate Lollipops

By Catherine Newman

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If you have lollipop molds, by all means use them, but we like to make these freehand. Kids can help with this fun recipe, and it's a great holiday gift.

Hands-On Time: 20 minutes
Ready In: 40 minutes
Yield: 14-25 lollipops

11- or 12-ounce bag of milk or dark chocolate chips
Sprinkles
Nonpareils

1. Cover 2 or 3 baking sheets with foil and arrange 6-inch lollipop sticks on them, a couple of inches apart.
2. Pour the chocolate chips into a ziplock bag, zip the bag nearly closed, leaving about 1 inch open, and microwave until chips are melted, checking the bag every 30 seconds or so. (Or melt the chips in a bowl for a minute, stir, then microwave for another 10 to 15 seconds and scrape into the bag.)
3. Let chocolate cool for 30 seconds, then snip a quarter inch off of one corner of the bag and let your child squeeze a nice, thick circle of chocolate atop each stick (we do the outline first and then fill it in), rotating the sticks as you go to secure the chocolate to them. Decorate with colorful sprinkles (jumbo sprinkles, $6, and nonpareils, $4 per color, both at kitchenkrafts.com) while the lollipops are still melty, then chill until firm, 15 to 20 minutes.

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We slid the lollipops into cellophane bags (part of a kit that comes with sticks and ties, $3 for 18, wilton.com) and planted them in 2-inch foam balls to anchor them in clay pots (we got ours at Michaels; go to michaels.com for a store near you). Then we added some grass (paper shreds, $3, containerstore.com) and aqua ribbon (.5-inch organdy, $6 for 11 yards, katespaperie.com) for extra festivity.