These people-pleasing pops make a tasty gift or a fun addition to a dinner party. Photo courtesy America’s Dairy Farmers.
Butter Cookie Recipes
Page 5: Nutty Bonbon Pops
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Nutty Bonbon Pops
Similar to a buttery buckeye or rum ball
(without the rum), these people-pleasing pops are a fun little bite-sized treat. Gift tip: 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. Recipe yields about 50 1-inch 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’ sugar, sifted
- 1 pound (16 ounces) semi-sweet chocolate,** chopped or chips
- Chopped nuts, cocoa nibs or sprinkles for garnish
- Equipment: pretzel, wooden popsicle or lollipop sticks (optional)
*Any nut butter may be substituted; try almond, hazelnut or peanut butter.
**Bittersweet, milk or white chocolate may be substituted.
- In large bowl, combine butters, vanilla and salt using electric mixer. Add sifted
confectioners’ 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.
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Recipes courtesy WMMB. All other material