Chocolate Bonbon Pops (No Bake!)

Recipe by Chef PotPie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 20
YIELD: 20 pops
UNITS: US

INGREDIENTS

Nutrition
  • 18
    cream-filled chocolate sandwich cookies
  • 1 12
    cups pecans, toasted
  • 2
    tablespoons orange liqueur or 2 tablespoons orange juice
  • 1
    tablespoon light corn syrup
  • 2
    tablespoons unsweetened cocoa powder
  • 20
    lollipop sticks
  • 1
    (12 ounce) package milk chocolate or (12 ounce) package semisweet chocolate pieces
  • 1
    tablespoon shortening
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DIRECTIONS

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