Chocolate Bonbon Pops
We used Oreos to get the intense chocolate flavor of these no-bake bonbons. Find lollipop sticks in the baking section of large supermarkets and baking supply stores.
Prep: 30 minutes Freeze: 30 minutes Chill: 1 hour
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-oz. package milk chocolate or semisweet chocolate pieces
1 tablespoon 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 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.
Better Homes &* Gardens - December 2008
Recipe of Angela McCrovitz
These look like fun!!!
We used Oreos to get the intense chocolate flavor of these no-bake bonbons. Find lollipop sticks in the baking section of large supermarkets and baking supply stores.
Prep: 30 minutes Freeze: 30 minutes Chill: 1 hour
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-oz. package milk chocolate or semisweet chocolate pieces
1 tablespoon 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 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.
Better Homes &* Gardens - December 2008
Recipe of Angela McCrovitz
These look like fun!!!