Chocolate Bon Bon Pops

Total Time
20mins
Prep
15 mins
Cook
5 mins

A really fun way to eat your bon bons! The name bonbon stems from the French word bon, literally meaning “good”. Adapted from BH&G magazine.

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Ingredients

Nutrition
  • 18 chocolate sandwich style cookies, with cream filling (Oreo's are good)
  • 1 12 cups pecans, toasted (or walnuts or nuts of choice)
  • 2 tablespoons orange juice (or orange liqueur)
  • 1 tablespoon light corn syrup (clear color)
  • 2 tablespoons unsweetened cocoa powder
  • 20 lollipop sticks
  • 1 (12 ounce) package milk chocolate chips or 1 (12 ounce) package semi-sweet chocolate chips
  • 1 tablespoon vegetable shortening

Directions

  1. In a large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange juice, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
  2. Line a large baking sheet with parchment paper. Shape the cookie mixture into 1" balls. Place on a baking sheet, insert a lollipop stick, and freeze for about 30 minutes.
  3. In a small saucepan combine the chocolate chips and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in melted chocolate. Return to baking sheet.
  4. Loosely cover and refrigerate 1 hour or until chocolate coating is set. If using liqueur, flavor will mellow after a day or two. Enjoy!
  5. Makes 20 pops.
  6. To Store: Place in covered container; refrigerate up to 1 week.
Most Helpful

5 5

I used the mixture to make truffles and put the melted chocolate into the mix, kept back some nuts to roll them in and gave them as a gift so thank you Sharon for a brilliant and versatile jumping off point.

4 5

This is very tasty but is hard to hold together. We added a little more corn syrup and it was better. Made for the Summer Comfort Cafe.

3 5

This was just ok for us. I made as directed except for using chambord in place of the orange liqueur as I don't like orange and chocolate together. I cut down the recipe to 2 servings, at first the mix wouldn't hold it's shape so I added a little more corn syrup and chambord. I used my cookie scoop which worked well and made for a fairly consistent shape and dipped them in semi-sweet choc. I shared with 4 other adults and all but one thought they were just ok (one friend liked them a lot), for me the effort didn't equal the outcome. Made for the Comfort Cafe July 09