Using a permanent marker, draw 10 two- and- three-quarter-inch (seven-centimeter) circles on a piece of Gefen Easy Baking Parchment Paper, then turn the paper over.

Put the chocolate into a gallon-size zip-top bag. Place in microwave for not more than 30 seconds at a time. You don’t want the chocolate to get too hot because it will be hard to work with it.

As soon as the chocolate is mostly melted, remove from the microwave and rub the side of the bag until the chocolate is completely melted.

Using a pairs of scissors, cut a small hole at the corner of the bag.

Place a lollipop stick on each parchment circle, with one end of the stick at the very center of the circle.

Using the circles as a guide, pipe overlapping lines of chocolate in swirls, making sure you stay inside the lines.

Scatter dried fruit and nuts onto the chocolate. You can pipe a little more chocolate on top of the fruits and nuts so they are well attached.

Allow to set in a cool place before carefully removing the lollipops from the paper.