- make this recipe
- user reviews ()
- 18 chocolate sandwich cookies with cream filling
- 1 1/2 cups pecans, toasted
- 2 tablespoons orange liqueur or orange juice
- 1 tablespoon light color corn syrup
- 2 tablespoons unsweetened cocoa powder
- 20 lollipop sticks
- 1 12 ounce package milk chocolate or semisweet chocolate pieces
- 1 tablespoon shortening
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.
- Place in covered container; refrigerate up to 1 week.
- cal. (kcal) 208,
- Fat, total (g) 14,
- chol. (mg) 4,
- sat. fat (g) 4,
- carb. (g) 20,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 13,
- pro. (g) 3,
- vit. A (IU) 0,
- vit. C (mg) 0,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 71,
- Potassium (mg) 104,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
