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
- Break up the biscuits and put in a food processor. Blend until finely crushed.
- Add the walnuts and sultanas and blend until coarsely chopped. Place in a bowl.
- Melt the butter and sugar together over low heat, stirring often.
- Stir in the egg and bring to boiling point.
- Remove from the heat and stir in the cocoa powder, apricot jam and vanilla essence.
- Combine with the biscuit crumbs. Working quickly, form teaspoons of the mixture into balls.
- 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.
- Dip or spread the pops with melted chocolate and decorate with sprinkles.