Select 10 whole Shreddies for each flower pop. If desired, dip one corner of each into a small shallow bowl of melted chocolate, then into small candy sprinkles. Set on tray to cool.
Draw 8 circles (2-3/4-inches in diameter) at least 3 inches apart on large sheet of parchment paper. Turn paper upside down.
Spoon or pipe chocolate inside 1 circle shape at a time. Insert lollipop stick 1 inch into flower, rotating stick to coat with chocolate. Insert 10 Shreddies around edge of chocolate, fanning Shreddies to form petals. Decorate with candies and/or candy sprinkles.
Repeat, working quickly before chocolate hardens, working on 1 at a time to make 8 flowers. Refrigerate until totally hardened.
Cut top and bottom ends off of each kiwi and stand up on end. Insert flower into kiwi flower pot.
Kitchen Tip: Transfer melted chocolate into sturdy resealable plastic bag, seal, and snip small piece off of one bottom corner. Carefully squeeze out chocolate keeping inside circles on parchment paper.
Make Ahead: Flowers can be stored in airtight container at cool temperature for up to 1 week.
Per Serving: 215 calories;7.4 g fat;
36.9 g carbohydrates;
2.8 g protein;
4 mg cholesterol;
80 mg sodium.