Nutty Bonbon Pops

Makes 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) semisweet chocolate,*chopped or chips
Chopped nuts, cocoa nibs or sprinkles for garnish

Equipment
Pretzel, wooden popsicle or lollypop 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.

Recipe and photograph provided courtesy of the Wisconsin Milk Marketing Board. Used with permission.