Ingredients for Chocolate Bonbon Pops No Bake
- Cream Filled Chocolate Sandwich Cookies
- Pecans
- 2 tablespoons orange liqueur (optional)
- Light Corn Syrup
- Unsweetened Cocoa Powder
- 20 lollipop sticks
- Milk Chocolate
- 1 tablespoon vegetable shortening
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How to Make Chocolate Bonbon Pops No Bake
- In a large food processor, combine Oreo cookies and ¾ cup of chopped pecans or walnuts. Pulse until cookies are finely crushed.
- Add 2 tablespoons orange liqueur (optional), 2 tablespoons light corn syrup, and ¼ cup unsweetened cocoa powder. Process until well combined.
- Add the remaining ¼ cup of chopped pecans or walnuts. Pulse until coarsely chopped.
- Line a large baking sheet with parchment paper.
- Shape the cookie mixture into 20, 1-inch balls.
- Place the balls on the baking sheet, insert a lollipop stick into each ball, and freeze for 30 minutes.
- In a small saucepan, combine 8 ounces of semi-sweet chocolate chips and 1 tablespoon of vegetable shortening.
- Cook and stir over medium-low heat until the chocolate is melted and smooth.
- Remove from heat.
- Dip each frozen pop into the melted chocolate, ensuring it's fully coated.
- Return the pops to the baking sheet.
- Loosely cover and refrigerate for at least 1 hour, or until the chocolate is completely set.
- If using orange liqueur, the flavor will mellow after a day or two.
- To store, place the pops in a covered container and refrigerate for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
260g
Fat
118g
Carbs
27g
