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Graduation Cap Lollipops

May 17, 2010

My younger sister, Annie, graduated from high school today! Although I wasn’t planning on baking at all for her graduation open house, I couldn’t pass it up when I found these adorable candy cup caps from Bakerella.

graduation lollipops

Photography copyright Katie Currid. Recipe by Bakerella.

Although these lollipops look difficult and are a bit time consuming, they’re really not that hard. I’ll warn you that they’re a bit expensive, however, especially because of the chocolate.**

Graduation Cap Candy Lollipops (yields 40 pops)

You’ll need:

5 packages of 60% Cacao Ghiradelli chocolate squares

1 package of Twizzlers pull-n-peel

1 bag of Reese’s peanut butter cups

40 bamboo skewers

2 cups semisweet chocolate chips

1 cup white chocolate chips

1 half-sphere foam ball (found in the floral arrangement section)

1 can spray paint, color of your choice

Image copyright Katie Currid. Recipe by Bakerella.

Directions:

1. Place bag of Reese’s cups in freezer for one hour. This will help the process of peeling the wrappers go more smoothly, otherwise when you peel the cups, some chocolate will come off with it.

2. Once cups are adequately cold, peel 40-ish cups (I say “ish” because you will probably mess some up…and want to eat them).

3. Let cups sit for about 30-45 minutes to warm. Otherwise, when you stick the skewers in, they will crack.

Place skewers in peanut butter cups after dipping them in melted chocolate.

4. Melt chocolate chips. Dip the pointed tip of the skewer in melted chocolate chips and place it in the center of the bottom of the peanut butter cup. Repeat for all of the peanut butter cups. Let sit 20 minutes.

5. Carefully break apart Ghiradelli package into squares (there should be 8 to a package, so if you bought 5 packages, you will have 40). Grabbing the bottom of the skewer, lift the peanut-butter-cup-on-a-stick and, using a spoon, apply melted chocolate to the top of the peanut butter cup. Carefully place the Ghiradelli chocolate square onto the melted chocolate, making sure the Ghiradelli logo is face down. Do this until all are assembled. Let sit 20 minutes.

Using melted chocolate as an adhesive, place chocolate squares on top of peanut butter cups.

6. While waiting, spray paint foam half-sphere. When dry, bring inside to use for decoration piece.

7. Melt white chocolate chips. Cut Twizzler Pull-N-Peel in half, and then peel strand by strand. I think there are 9 strands in each piece, so if you cut them all in half, you would peel about 2 1/2 Twizzlers.

8. Using a toothpick, apply a small amount of white chocolate to the center of the Ghiradelli chocolate square. Grab Twizzler piece and stick the end into the chocolate, applying pressure with the toothpick. You may want to add more chocolate on top to ensure the Twizzler piece holds, but do so neatly!

9. Insert the blunt end of the lollipop into the spray-painted foam ball. Arrange neatly. These lollipops are actually surprisingly sturdy, so you don’t need to be as careful as you would expect!

Image copyright Katie Currid. Recipe by Bakerella.

** Feel free to alter this recipe to correspond with the graduate’s school colors. My sister’s colors are red and white, so the Twizzler was an easy touch. I’ve seen these done with Airheads Extreme Sour Belts. You could also grab white chocolate Ghiradelli squares and white chocolate peanut butter cups. These are very customizable – just find the candy that fits your needs!

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