Ingredients

• 18  chocolate sandwich cookies with cream filling
• 1-1/2  cups pecans, toasted
• 2  Tbsp. orange liqueur or orange juice
• 1  Tbsp. light color corn syrup
• 2  Tbsp. unsweetened cocoa powder
• 20  lollipop sticks
• 1  12-oz. pkg. milk chocolate or semisweet chocolate pieces
• 1  Tbsp. 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.