• 50servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Chromium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup (2 sticks) butter, softened

  2. 1 1/2 cups smooth cashew butter*

  3. 1 1/2 teaspoons pure vanilla extract

  4. 1/2 teaspoon fine grain sea salt

  5. 4 cups confectioners' (powdered) sugar, sifted

  6. 1 pound (16 ounces) semisweet chocolate,** chopped or chips

  7. Chopped nuts, cocoa nibs or sprinkles for garnish

  8. Pretzel sticks,or lollypop sticks

Instructions Jump to Ingredients ↑

  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.

  3. 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.

  4. 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.

  5. 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.

  6. Store pops in airtight container at room temperature for up to 1 week.


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