Nutty Bonbon Pops

Nutty Bonbon Pops

Yield: about 50 (1-inch) pops



  • Pretzel, wooden popsicle or lollypop sticks (optional)


  • 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


  1. 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.
  2. 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.
  3. Place chocolate in small microwave-safe bowl. Microwave for 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.
  4. 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.

Recipe and photo used with permission from: Dairy Farmers of Wisconsin