Nutty Bonbon Pops

Nutty Bonbon Pops

prep time

minutes
cook time

minute
servings
50
pops

Ingredients









Cooking Instructions

1

In large bowl, combine butters, vanilla and salt using electric mixer. Add sifted powdered sugar one cup at a time, whipping to fully incorporate. Dough will be fluffy but firm; chill briefly if sticky.


2

Shape dough into 1-inch balls. Insert pretzel or stick three-fourths of the way into each ball; place on parchment-lined baking sheets; refrigerate at least one hour or overnight.


3

Place chocolate in small microwave-safe bowl. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Dip pops in melted chocolate up to the stick, allowing excess chocolate to drip off; sprinkle or dip bottom of pop in garnishes and return to parchment-lined baking sheet to allow chocolate to set or refrigerate pops briefly.


4

Store pops in airtight container at room temperature for up to 1 week.


*Any nut butter may be substituted; try almond, hazelnut or peanut butter.


**Bittersweet, milk or white chocolate may be substituted.


*TIP: Bag It and Tag It - Just one of these sweet little treats makes a nice gift when wrapped individually in a cellophane bag. If you’re bringing them to a party as a hostess gift, arrange them on a plate. Chances are, they won’t make it until the end of the party.


Ingredients









Cooking Instructions

1

In large bowl, combine butters, vanilla and salt using electric mixer. Add sifted powdered sugar one cup at a time, whipping to fully incorporate. Dough will be fluffy but firm; chill briefly if sticky.


2

Shape dough into 1-inch balls. Insert pretzel or stick three-fourths of the way into each ball; place on parchment-lined baking sheets; refrigerate at least one hour or overnight.


3

Place chocolate in small microwave-safe bowl. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Dip pops in melted chocolate up to the stick, allowing excess chocolate to drip off; sprinkle or dip bottom of pop in garnishes and return to parchment-lined baking sheet to allow chocolate to set or refrigerate pops briefly.


4

Store pops in airtight container at room temperature for up to 1 week.


*Any nut butter may be substituted; try almond, hazelnut or peanut butter.


**Bittersweet, milk or white chocolate may be substituted.


*TIP: Bag It and Tag It - Just one of these sweet little treats makes a nice gift when wrapped individually in a cellophane bag. If you’re bringing them to a party as a hostess gift, arrange them on a plate. Chances are, they won’t make it until the end of the party.


good with or wihout the sticks!
posted by robin on 4/22/2016

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