---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Candies, Holidays
       Yield: 12 servings
            -Safflower oil
       2    Plastic 6-count lollipop mol
       8 oz Imported white chocolate
       8 oz Imported bittersweet chocola
      12    Lollipop sticks
      12    Red cellophane bags (optiona
      12    Gold ribbons (optional)
   Lightly oil lollipop molds. In small bowl set over
   saucepan of simmering water, stir white chocolate just
   until melted and smooth. Remove bowl from over water.
   In another small bowl set over same saucepan of
   simmering water, stir bittersweet chocolate just until
   melted and smooth. Cool chocolates slightly. Drizzle
   small spoonful of white chocolate into bottom of each
   mold. Drizzle small spoonful of bittersweet chocolate
   over. Using toothpick, swirl chocolates slightly to
   marbleize. Repeat layering of chocolates and swirling
   until molds are filled. Insert lollipop sticks into
   groove in molds and rotate sticks to coat with
   chocolate. Gently tap molds on work surface to release
   air bubbles. Refrigerate lollipops until very firm, at
   least 3 hours or overnight. Refrigerate cookie sheets
   until chilled. Invert molds onto chilled cookie
   sheets. Gently bend corners to release lollipops (it
   may be necessary to let molds stand 30 seconds and
   then repeat bending). If desired, insert each lollipop
   into cellophane bag and tie decoratively with ribbon.
   (Lollipops can be prepared 3 days ahead. Cover tightly
   and keep refrigerated.)