Chocolate Bonbon Pops (No Bake!)

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“I'm adding these to my gift baskets this year. I found the recipe in Better Homes and Gardens. They sound tasty and very easy, and they are quite cute for the kids, (and adults alike!) I like the fact they can be made a week ahead. The cooks at the magazine used Oreo brand sandwich cookies. I can get lollipop sticks at my little cake shop in town. I'll post pictures! (Cooking time is freezing and refrigeration time.)”
20 pops

Ingredients Nutrition

  • 18 cream-filled chocolate sandwich cookies
  • 1 12 cups pecans, toasted
  • 2 tablespoons orange liqueur or 2 tablespoons orange juice
  • 1 tablespoon light corn syrup
  • 2 tablespoons unsweetened cocoa powder
  • 20 lollipop sticks
  • 1 (12 ounce) package milk chocolate or 1 (12 ounce) package semisweet chocolate pieces
  • 1 tablespoon shortening


  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.

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