Our son’s trick-or-treat bag will be full of these sweet treats.
Halloween Chocolate Candy and Lollipops Recipe
This recipe is safe for a milk, soy, wheat, peanut, egg white, fish, shellfish, sesame seed, almond, barley, beef, berries, cinnamon, citrus, corn, coconut, green beans, honey, legumes, melon, and oat free diet.
See note below ingredients for additional allergen information.
- Enjoy Life Chocolate Bricks
- Various Halloween Candy Molds
- 6″ Lollipop Sticks
- Party Bags and Ties
Optional: Pumpkin Kernel Butter (see recipe)
Optional if allergies allow it: Wilton Candy Melts and Decorating Brush
(Note: Wilton Candy Melts contain milk and soy, and are processed on equipment that also processes peanuts.)
- Temper chocolate in a double broiler (see instructions).
- Carefully fill molds with tempered chocolate taking care not to overfill the mold.
- If making lollipops, add the lollipop sticks to the mold template.
- Refrigerate chocolate and molds until chocolate is set and firm.
- Once firm, wrap chocolates and lollipop in party bags with ties and serve.
Optional: Pumpkin butter can be added to the center of your candy to create a treat similar to a peanut butter cup. Simply fill your candy mold with tempered chocolate 1/3 of the way full, add a small amount of pumpkin butter, then top with more tempered chocolate until the mold is full.
Storing your candy and lollipops.
Chocolate should be stored in a cool, dry place at a temperature of about 60 F. If the chocolate becomes too warm, the cocoa butter will rise to the surface and forms a dusty gray film known as “bloom.” This “bloom” you commonly see is not harmful.
How do you celebrate Halloween with food allergies? What are your favorite safe Halloween treats to eat?
(Disclaimer: Please be sure to check all ingredients for allergens before making any recipe. Even though these ingredients were safe when I wrote this recipe, manufacturing practices can change without my knowledge.)