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Nutty Bonbon Pops recipe

Nutty Bonbon Pops.

Just one of these sweet little treats makesa nice gift when wrapped individually in a cellophane bag. Ifyou’re bringing them to a party as a hostess gift, arrangethem on a plate. Chances are, they won’t make it until theend of the party.

Recipe: Nutty Bonbon 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 confectioners’ (powdered) sugar, sifted
1 pound (16 ounces) semisweet chocolate,** chopped or chips
Chopped nuts, cocoa nibs or sprinkles for garnish
Pretzel sticks,or lollypop sticks (optional)

  • In large bowl, combine butters, vanillaand salt using electric mixer. Add sifted confectioners’sugar one cup at a time, whipping to fully incorporate. Doughwill be fluffy but firm; chill briefly if sticky.
  • Shape dough into 1-inch balls.
  • Insert pretzel or stick three-fourthsof the way into each ball; place on parchment-lined baking sheets;refrigerate at least one hour or overnight.
  • Place chocolate in small microwave-safebowl. Microwave 30 seconds on high, stir and continue to microwavein 10 to 20-second intervals, stirring after each until chocolateis melted and smooth.
  • Dip pops in melted chocolate up to thestick, allowing excess chocolate to drip off; sprinkle or dipbottom of pop in garnishes and return to parchment-lined bakingsheet to allow chocolate to set or refrigerate pops briefly.
  • Store pops in airtight container at roomtemperature for up to 1 week.

    Makes about 50 (1-inch) bonbons.

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

    **Bittersweet, milk or white chocolatemay be substituted.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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