Chocolate Bonbon Cookie Pops
You don't even need to bake these sweet treats. Simply combine cookies and nuts with orange liqueur and a few other ingredients in a food processor, then freeze for a lovely treat. Perfect for the holidays!
18 chocolate sandwich cookies with cream filling
1 1/2 cups pecans, toasted
2 tablespoons orange liqueur or orange juice
1 tablespoon light corn syrup
2 tablespoons unsweetened cocoa powder
20 lollipop sticks
1 (12-ounce) package milk chocolate or semisweet chocolate pieces
1 tablespoon vegetable shortening
- 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 cookie pops.
To Store: Place in covered container; refrigerate up to 1 week.
Nutritional Information Per Serving (1/20 of recipe): 208 kcal cal., 14g fat (4g sat. fat, 2g polyunsaturated fat, 6g monounsatured fat), 4mg chol., 71mg sodium, 20g carb., 2g fiber, 13g sugar, 3g protein.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.