A few years ago, at a craft show, I bought this wooden tree lollipop holder. It’s the perfect seasonal table centerpiece to showcase my Homemade Chocolate Bark Lollipops.

Prep Time: 40 minutes (includes making the lollipops and decorating)
Cook Time: 5 minutes (melting the chocolate)
Total Time: 45 minutes
Yields: 24 lollipops (12 white and 12 chocolate)
Equipment: 4 rimmed baking sheet pans, parchment paper, 1 (24-ct) package of lollipop sticks (with the wrapper and ribbons included), 2 large mixing bowls, 2 medium-sized mixing bowls, 8 small ramekins or small dishes for the toppings

Ingredients:
1 (24-ounce) package of white almond bark
1 (24-ounce) package of chocolate almond bark
1/4 cup peppermint candies, roughly chopped
1/4 cup dried apricots, roughly chopped
1/4 cup dried cranberries
1/4 cup caramels
1/4 cup pistachios
1/4 cup mini M&M’s
1/4 cup dark chocolate-covered espresso beans
1/4 cup candied pineapple, roughly chopped
1/4 cup coarse kosher salt
2 tablespoons of ground chipotle spice (more if you like it spicier)

Instructions:
To start, roughly chop both types of chocolate and place them in large bowls. Chopping the chocolate ensures even melting and prevents burning. Undercook the chocolate slightly because the heat will melt the rest as you stir it.

Follow the package instructions to melt the almond chocolate bark in the microwave. This process is usually done by adding the roughly chopped chocolate to a glass mixing bowl, microwaving for 30 seconds, removing, and stirring with a spatula. Repeat in 30-second increments, stirring, then repeating until the chocolate is just melted.

The larger bowls are for melting the chocolate used in making the actual pops. The smaller ones are for the 1/4 cup of each flavor of melted chocolate for drizzling over the opposite flavor of chocolate lollipops.

To the white almond bark, add ground Chipotle powder for a little heat, and stir to combine. I love to see the red specks of ground Chipotle running through the white chocolate.

I’ve lined four baking sheets with parchment paper to make for easy removal later. After both almond chocolate bars are melted, use a tablespoon as a way to keep the lollipops all the same size. Spoon 1 tablespoon of the melted chocolate onto the parchment paper, spreading the chocolate out (not too thin) into a (2 1/2-inches in diameter) round disk. Take the lollipop stick and swirl it into the bottom of the circle. The melted chocolate will cover the stick. Quickly, before the chocolate hardens, sprinkle on the coarse kosher salt and the toppings you choose for each one. I like to mix and match different toppings.

After the chocolate lollipops have hardened, dip a fork into the opposite chocolate flavor (on a few or all) and shake the fork over the lollipop to make a rustic splattered design.

The lollipop sticks (available at any craft store) will come with clear plastic wrappers and ribbons. I placed my lollipops into my wooden lollipop tree and used it for a table centerpiece.

Leftover bark can be placed in a candy dish for family and friends.

There you have it, my Homemade Chocolate Bark Lollipops.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.