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Chocolate Bonbon Pops

Yield: 20 pops
Prep 30 mins Freeze 30 mins Chill 1 hr
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  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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