Chocolate Lollapoloozas Recipe

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Chocolate Lollapoloozas
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Ingredients
6
Count
Nutrition
3691
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees.
  2. 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.
  3. Set aside.Heat the sugar, cream of tartar and water in a 1 1/2-quart saucep an over medium-high heat. When hot, stir with a whisk to dissolve the sugar.
  4. Bring to a boil.
  5. Boil the mixture, stirring often, for 8 to 10 minutes, until the mixture takes on a light honey color.
  6. 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.
  7. 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 lollipop like 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 bo ttom half of a double boiler over medium heat.With the heat on, place the semisweet chocolate in the top half of the double boiler.
  8. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes.
  9. 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.
  10. 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.
  11. Refrigerate to harden the chocolate. Store in a tightly sealed plastic container in the refrigerator until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3690.62 Kcal (15452 kJ)
Calories from fat 1623.64 Kcal
% Daily Value*
Total Fat 180.4g 278%
Sodium 69.98mg 3%
Potassium 2566.06mg 55%
Total Carbs 546.66g 182%
Sugars 492.95g 1972%
Dietary Fiber 36.1g 144%
Protein 53.27g 107%
Iron 18.1mg 101%
Calcium 259.8mg 26%
Amount Per 100 g
Calories 428.95 Kcal (1796 kJ)
Calories from fat 188.71 Kcal
% Daily Value*
Total Fat 20.97g 278%
Sodium 8.13mg 3%
Potassium 298.25mg 55%
Total Carbs 63.54g 182%
Sugars 57.29g 1972%
Dietary Fiber 4.2g 144%
Protein 6.19g 107%
Iron 2.1mg 101%
Calcium 30.2mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 88
    Points
  • 108
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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