Chocolate Bonbon Pops
chocolate sandwich cookies with cream filling
cups pecans, toasted
tablespoons orange liqueur or orange juice
tablespoon light color corn syrup
tablespoons unsweetened cocoa powder
- 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.
From the Test Kitchen
Place in covered container; refrigerate up to 1 week.
Nutrition Facts(Chocolate Bonbon Pops)
- Per serving:
- 208 kcal cal.,
- 14 g fat
- (4 g sat. fat,
- 2 g polyunsaturated fat,
- 6 g monounsatured fat),
- 4 mg chol.,
- 71 mg sodium,
- 20 g carb.,
- 2 g fiber,
- 13 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet