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Chocolate Bonbon Pops

Yield: 20 pops

Prep 30 mins Freeze 30 mins Chill 1 hr

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 tablespoons unsweetened cocoa powder
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 KitchenTo Store:

Place in covered container; refrigerate up to 1 week.

Nutrition Facts (Chocolate Bonbon Pops)

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 (�g) 4,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 71,
Potassium (mg) 104,
calcium (mg) 40,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

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