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Holiday Chocolate Bonbon Pops

Yield: about 20 pops
Prep 20 mins Chill 1 hr Freeze 30 mins
Holiday Chocolate Bonbon Pops
  • 18  chocolate sandwich cookies with cream filling
  • 3/4  cup  pecans, toasted
  • 3  tablespoons  orange liqueur or orange juice
  • 2  tablespoons  unsweetened cocoa powder
  • 2  tablespoons  light color corn syrup
  • 20  lollipop sticks
  • 1  cup  milk chocolate pieces, white baking pieces, or semisweet chocolate pieces
  • 1  teaspoon  shortening
  •  Toasted coconut, nonpareils, and/or finely chopped pecans (optional)

1. In large food processor bowl, combine cookies and the 3/4 cup pecans. Cover and process with on/off turns until cookies are crushed. Add orange liqueur, cocoa powder, and corn syrup. Cover and process until combined.

2. Line a large baking sheet with parchment paper. Shape cookie mixture into 1-inch balls. Place balls on prepared baking sheet; insert a lollipop stick into each ball. Freeze for 30 minutes.

3. In a small saucepan, stir chocolate pieces and shortening over medium-low heat just until mixture is melted and smooth. Remove from heat. Spoon the melted chocolate over cookies. If desired, sprinkle with toasted coconut, nonpareils, and/or finely chopped pecans. Loosely cover and chill about 1 hour or until chocolate is set. If pops contain orange liqueur, the flavor will mellow in a few days.

From the Test Kitchen
  • Place pops in a single layer in airtight container; cover. Store in the refrigerator for up to 7 days.

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