Shelly's Recipe

NUTTY BONBON POPS

Category: Cookies

•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) semisweet chocolate, chopped or chips
•Chopped nuts, cocoa nibs or sprinkles for garnish
•Pretzel, wooden popsicle or lollypop sticks (optional)

In large bowl, combine butters, vanilla and salt using electric mixer. Add sifted confectioners sugar 1 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 3/4 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.

Makes about 50 1-inch pops.