Recipe courtesy of Marcel DeSaulniers and Marcel Desaulniers
Total:
1 hr 20 min
Active:
1 hr
Level:
None

Ingredients

Directions

Preheat the oven to 325 degrees. Toast the peanuts on a baking sheet in the preheated oven for 1

minute. Cool to room temperature. Process the peanuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds. Set aside.

Heat the sugar, cream of tartar and water in a 1 1/2-quart saucepan over medium-high heat. When hot, stir with a whisk to dissolve the sugar. Bring to a boil. Boil the mixture, stirring often, for 8 to 10 minutes, until the mixture takes on a light honey color. Remove the pan from the heat. Add the unsweetened chocolate, and stir gently (and carefully, this is very hot stuff) to incorporate.

One at a time, dip 1-inch of one end of each popsicle stick into the hot sugar mixture. Divide the dipped stick onto 4 nonstick baking sheets, leaving lots of space between sticks. Use a metal spoon to stir the mixture for 3 to 4 minutes, until it begins to get very syrupy in texture (even though I said texture, that doesn't mean you can touch, it's still too hot to handle at this point). Pour a full tablespoon of the sugar mixture over the dipped ends of each stick, allowing the mixture to flow into a round lollipoplike shape. Allow the chocolate lollipops (that's right, they're not lollipaloozas yet) to harden at room temperature.

Heat 1-inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes. transfer the melted chocolate to a 1-quart bowl. Place the chopped peanuts on a baking sheet. Grasp (or perhaps you would prefer to hold) a chocolate lollipop by the stick end and dip the hardened sugar end into the chocolate to completely cover. Allow excess chocolate to drip off before sprinkling chopped peanuts on both sides to cover the chocolate. Place the lollipalooza on a baking sheet. Repeat with remaining lollipaloozas. Refrigerate to harden the chocolate. Store in a tightly sealed plastic container in the refrigerator until ready to serve.

IDEAS YOU'LL LOVE

Chocolate and Vanilla Checkered Flag Cake

Recipe courtesy of Nancy Fuller

Chocolate Chip Oatmeal Cookies

Recipe courtesy of Wayne Harley Brachman

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Ladd's Chocolate Pie

Recipe courtesy of Ree Drummond

Double Chocolate Bread Pudding with Bourbon Whipped Cream

Recipe courtesy of Sunny Anderson

Sunny's German Chocolate Cake Cookies

Recipe courtesy of Sunny Anderson

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Spicy Chocolate Chicken

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c
          On Tonight
          On Tonight

          Cooks vs. Cons

          10pm | 9c

          Cooks vs. Cons

          11pm | 10c

          Chopped

          3am | 2c

          Get Cooking