Chocolate Bon Bon Pops

Submitted by Sharon123

"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."

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 20 pops

ingredients

• 18 chocolate sandwich style cookies, with cream filling (Oreo's are good)
• 354.88 ml pecans, toasted (or walnuts or nuts of choice)
• 29.58 ml orange juice (or orange liqueur)
• 14.79 ml light corn syrup (clear color)
• 29.58 ml unsweetened cocoa powder
• 20 lollipop sticks
• 340.19 g package milk chocolate chips or 340.19 g package semi-sweet chocolate chips
• 14.79 ml 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.

Reviews

[katew]

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.

 

[Lavender Lynn]

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.

 

[momaphet]

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