Chocolate Bonbon Pops

Your kids will love this treat recipe on a stick. We used Oreo cookies to get the intense chocolate flavor of these no-bake bonbons.

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31 users rated this recipe an average rating of 3.5
  • Yields: 20 pops
  • Prep: 30 mins
  • Freeze: 30 mins
  • Chill: 1 hr
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Chocolate Bonbon Pops
Ingredients
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
20
lollipop sticks
1
12 ounce package milk chocolate or 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.
From the Test Kitchen
To Store:

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
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