Holiday Chocolate Bonbon Pops
chocolate sandwich cookies with cream filling
cup pecans, toasted
tablespoons orange liqueur or orange juice
tablespoons unsweetened cocoa powder
tablespoons light color corn syrup
Toasted coconut, nonpareils, and/or finely chopped pecans (optional)
- In large food processor bowl, combine cookies and the 3/4 cup pecans. Cover and process with on/off turns until cookies are crushed. Add orange liqueur, cocoa powder, and corn syrup. Cover and process until combined.
- Line a large baking sheet with parchment paper. Shape cookie mixture into 1-inch balls. Place balls on prepared baking sheet; insert a lollipop stick into each ball. Freeze for 30 minutes.
- In a small saucepan, stir chocolate pieces and shortening over medium-low heat just until mixture is melted and smooth. Remove from heat. Spoon the melted chocolate over cookies. If desired, sprinkle with toasted coconut, nonpareils, and/or finely chopped pecans. Loosely cover and chill about 1 hour or until chocolate is set. If pops contain orange liqueur, the flavor will mellow in a few days.
From the Test Kitchen
Place pops in a single layer in airtight container; cover. Store in the refrigerator for up to 7 days.