- 20
Ingredients
- 18 oreos
- 1 1/2 C pecans, toasted
- 2 T orange liqueur or orange juice
- 1 T light corn syrup
- 2 T unsweetened cocoa powder
- 20 lollipop sticks
- 1 12oz package milk chocolate or semisweet chocolate pieces
- 1 T shortening
Preparation
Step 1
1. In large food processor bowl combine cookies and 3/4 C 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, 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.
TO STORE: Place in covered container; refrigerate up to 1 week.