Equipment: lollipop sticks, florist foam or styrofoam, small ice cream scooper.
Ingredients: 2 Cups powdered sugar 1 cup coca 1 cup all-purpose flour 1/4 teaspoon salt 2 sticks butter, melted 1 tablespoon vanilla 2 pounds chocolate melting wafers or chocolate chips toppings such as rainbow or chocolate sprinkles, shaved coconut, white chocolate chips, chopped pecans or peanuts.
Directions: Line a baking sheet with a silicone baking mat or parchment paper Sift together the sugar, coca, flour and salt. Drizzle in the melted butter while stil hot, add the vanilla and stir until combined. Use a small cookie scoop to scoop out 20 or more portions and use your hands to roll them into neat balls. Press a lollipop stick into each ball. Place on the prepared baking sheet and let cool to room temperature for 30 minutes. Melt the chocolate wafers in a microwave or double boiler and let cool slightly. Dip each pop into the chocolate. Lightly tap the stick on the side of the bowl so the chocolate sheets around the sides and drips off. Sprinkle with favorite toppings. Place the sticks into styrofoam or florist foam and allow the pops to set to room temperature.