Chocolate covered sandwich cookies lollipops

Hello friends!

After a long Easter weekend (Monday was also holiday here in Finland) I am back to the city. “Back to the city”? Ehehe, we stayed some days in the countryside at my girls´ grandparents place. It was very relaxing and nice to see nature changing… Spring is definitely coming to this cold land.

I should have posted this before Easter but I was so busy I couldn’t. I also saved this subject for the #twitterchocolateparty (which happened yesterday) but in the end, I couldn’t make it on time. BAD ME. (#fail)

Anyways… you can use this idea for other occasions, the lollipops are very easy to make if you have all the ingredients on hand.

I made a big batch as a little Easter treat to everyone where we stayed. Since my mother-in-law has gluten intolerance, I made separate lollipops to her, using a different gluten-free cookie.

Chocolate covered sandwich cookies lollipops

adapted from here

yields 8 gluten-free lollipops and 25 normal ones

• 1 can of dulce de leche (I used cooked condensed milk until thick consistency)
• 1 pack of Maria biscuits (Marie biscuits). I used Kulta Marie from Kantolan
• 400 g dark chocolate. I used Fazer dark- 47% (Fazer tumma suklaalevy)
• hundreds and thousands sprinkles
• sugar bunnies and sugar flowers
• lollipop sticks or ice pop sticks
• cellophane bags for wrapping

for the gluten-free lollies I used gluten-free round digestive cookies (Semper)

Prepare a cookie sheet with parchment paper, cellophane or foil.

Make sandwiches with two biscuits: spread the dulce de leche filling on one side, place the lollipop stick in the center and top with another biscuit. Proceed the same way with the other biscuits.

I started the process with the gluten-free ones to avoid cross-contamination but you don’t need if you are making one-kind only.

Melt and temper the chocolate. The type of chocolate I used required tempering but if you find it easier, use a confectionery chocolate (which doesn’t require tempering).

Dip each cookie sandwich and allow the excess to drip away. Place on the prepared cookie sheet and decorate with sprinkles if you like. I marked the gluten-free ones with a yellow sugar flower and the rest with a cute sugar bunny face.

Take to the fridge until firm, remove and let it “dry” outside the fridge.

I used cellophane treat bags with an Easter theme to wrap the ready lollipops and tied them with golden ribbon (for the normal ones) and purple ribbon (gluten-free ones)

Easy peasy right? ^__^

Have a great week everyone :).

 

 

This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.

 

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