Ingredients
- 18 chocolate sandwich cookies with cream filling
- 1-1/2 cups pecans, toasted
- 2 Tbsp. orange liqueur or orange juice
- 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
Preparation
Step 1
1. 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. 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 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. 4. To Store: Place in covered container; refrigerate up to 1 week.