This year I included white chocolate lollies in my Christmas basket for the first time. I found the idea in the December/January 2009 issue of Everyday with Rachael Ray. The combination of white chocolate with nuts and raisins gives these a slightly healthier, more sophisticated holiday flavor. I ended up using all of the lollies in gift boxes, so I didn’t even get to taste one—next time I’ll be sure to set a few aside for myself.
I’ve reproduced Rachael Ray’s original recipe below. Instead of the cranberries and pistachios called for in the magazine, I used a trail mix that included walnuts, peanuts and sunflower seeds along with the raisins, which worked beautifully.
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Jeweled White Chocolate Lollies
A slightly healthier, grown-up treat for the holidays.
Author:
Nikki Gladd
Nikki Gladd
Ingredients
- One 12-ounce bag white chocolate chips
- ⅓ cup dried cranberries
- ⅓ cup golden raisins
- ⅓ cup shelled pistachios
Instructions
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Preheat the oven to 200°F (about 95°C). Line three baking sheets with wax paper. In a small bowl, microwave the white chocolate chips at high power, stirring every 20 seconds, until completely smooth—about one minute total, depending on your microwave.
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Work with one baking sheet at a time, reheating the chocolate as needed. Drop level tablespoons of melted chocolate onto the wax paper, spacing them out. Use the back of a spoon to spread each drop into a 2½-inch circle. Before the chocolate sets, press a lollipop stick into the center of each circle and decorate with the cranberries, raisins and pistachios (or your chosen mix). If the chocolate begins to set too quickly, warm the sheet in the oven for a few seconds to soften it.
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Chill the baking sheets in the refrigerator until the lollipops have hardened, about five minutes. Let them come to room temperature before serving.
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Source: Everyday with Rachael Ray, Dec/Jan 2009
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