Chocolate Bonbon Pops

Prep: 30 Minutes | Freeze: 30 Minutes | Chill: 1 Hour

INGREDIENTS:

18 Oreos

1 1/2 cups pecans, toasted

2 Tbsp. orange liqueur or OJ

1 Tbsp. light-color corn syrup

2 Tbsp. unsweetened cocoa powder

20 lollipop sticks

1 12 oz. pkg. milk chocolate or semisweet chocolate pieces

1 Tbsp. shortening

DIRECTIONS:

1. In large food processor bowl combine cookies and 3/4 cup of teh 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 adn shortening. Cook and stir over medium-low heat. Dip pops in chocolate. Return to making 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.

To Store: Place in covered container; refrigerate up to 1 week.