Fudgy Biscuit Pops

You will need about 30 lollipop sticks or cake sticks to insert in your pops, sold by specialty cake-decorating stores, some delis and supermarkets. To allow the decorated pops to set without damage, I stabbed the ends of their sticks into an upturned polystyrene plate. Or you could rest them in drinking glasses.

Pops

225 g	Malt biscuits (Main)
½ cup	Walnut pieces
½ cup	Sultanas
150 g	Butter
½ cup	Sugar
1	Egg, lightly beaten
1 Tbsp	Cocoa powder
1 Tbsp	Apricot jam, sieved
1 tsp	Vanilla essence/extract

Coating

250 g	Dark chocolate, melted (Main)
200 g	White chocolate, melted
1 to garnish	Sprinkles, assorted types

Directions

1. Break up the biscuits and put in a food processor. Blend until finely crushed.
2. Add the walnuts and sultanas and blend until coarsely chopped. Place in a bowl.
3. Melt the butter and sugar together over low heat, stirring often.
4. Stir in the egg and bring to boiling point.
5. Remove from the heat and stir in the cocoa powder, apricot jam and vanilla essence.
6. Combine with the biscuit crumbs. Working quickly, form teaspoons of the mixture into balls.
7. Before the balls set, dip the ends of the lollipop sticks into the melted chocolate, then insert them in the pops. This will keep them firm.
8. Dip or spread the pops with melted chocolate and decorate with sprinkles.