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  • robin
    good with or wihout the sticks! – 12/13/2012


Nutty Bonbon Pops

Servings: 50 pops


1 cup (2 sticks) butter, softened
1 1/2 cups smooth cashew butter*
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine grain sea salt
4 cups powdered sugar, sifted
1 pound (16 ounces) semisweet chocolate,** chopped or chips
Chopped nuts, cocoa nibs or sprinkles for garnish
Equipment: pretzel, wooden popsicle or lollypop sticks (optional)

Cooking Directions:

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.

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.

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.

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.

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