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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Picasso Pops

Makes: 8 to 10 servings
Prep 30 mins Cool 30 mins Bake 350°F 6 mins
Picasso Pops
Ingredients
  • 8 - 10  ounces  assorted hard candies
  • 8 - 10  lollipop sticks
Directions

1. Preheat oven to 350 degrees F. Line a baking sheet with foil; set aside. Leave some candies whole. To coarsely crush some hard candies, place some in a large heavy resealable plastic bag. Place bag on a cutting board. Use a meat mallet or rolling pin to crush candies into small chunks.

2. Arrange the crushed candies and whole candies 1/4- to 1/2-inch thick on the prepared baking sheet in varying shapes and sizes. Or, fill the inside of a metal cookie cutter with crushed candies for a more defined shape; carefully lift cutter from baking sheet before baking. Or arrange whole pieces of candy in varying designs and shapes. Make only three or four lollipops at a time; space them at least 2 inches apart on the baking sheet to allow room to insert the sticks after they bake.

3. Bake for 6 to 8 minutes or until candies completely melt. Remove from oven and immediately attach a stick to the base of each shape, twisting the stick to cover the end with melted candy. If desired, press additional small decorative candies into the hot lollipops. Cool completely on the foil. When the lollipops are cool, peel off the foil. Makes 8 to 10 lollipops.

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