Chocolate Bonbon Pops (No Bake!) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I'm adding these to my gift baskets this year. I found the recipe in Better Homes and Gardens. They sound tasty and very easy, and they are quite cute for the kids, (and adults alike!) I like the fact they can be made a week ahead. The cooks at the magazine used Oreo brand sandwich cookies. I can get lollipop sticks at my little cake shop in town. I'll post pictures! (Cooking time is freezing and refrigeration time.) Ingredients:
18 cream-filled chocolate sandwich cookies |
1 1/2 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 1 (12 ounce) package semisweet chocolate pieces |
1 tablespoon shortening |
Directions:
1. 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.
2. 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.
3. 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.
4. To Store: Place in covered container; refrigerate up to 1 week.
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