For some reason, I was having serious issues with my white chocolate almond bark when I was trying to finish up some Pineapple Orange Coconut Easter pops. They were out of white Candy Melts at the store, so I picked up the almond bark that everyone else has been raving about. Hmmmmm....... I must've been doing something wrong, because it kept clumping! No matter what I tried, it just wouldn't dry smooth and nice on the pop. Ugh. So I did what I had to..... I frosted each of the pops instead of dipping. Of course, they looked like they were frosted rather than dipped. Duh, Pia! What to do, what to do? Bingo! I tinted some of the chocolate blue and some of it green, frosted just the tops of the already-white-frosted pops, nudged the new icing down the sides a bit, added sprinkles and a Red Hot, et voila! Those wonderful Sundae pops that I've seen around! Yay!!
I also put some chocolate into a piping bag, piped swirls on some of the pops, and added sprinkles. Woohoo!! Saved! And they didn't turn out half bad, if I do say so myself.
Where there's a will, there's a way!
And of course, I stocked up on white candy melts next time I went to the store. You won't catch me in the same bind twice! I hope....!