No Bake Champagne Cookie Pops
No Bake Champagne Cookie Pops
As sweet as they are pretty, these cookie pops are the perfect dessert for your Oscars party. And there’s a major bonus: they’re incredibly simple to make.This recipe is courtesy of Walkers Shortbread and Life, Love and Sugar.
Servings
24
Ingredients
- 1/2 cup champagne
- 3 cup shortbread cookie crumbs, preferably walkers shortbread rounds
- 1 cup powdered sugar
- 3 tablespoon light corn syrup
- 12 ounce vanilla candy melts
- lollipop sticks
- sprinkles
Directions
- In a medium saucepan over medium heat, add the Champagne. Heat, stirring occasionally, until the liquid has been reduced by half, to 1/4 cup. Do not boil. To see if the volume has reduced enough, pour the liquid into a glass measuring cup.
- Once done, set aside to cool and come to room temperature. Place it in the refrigerator or freezer to speed up cooling.
- In a large bowl, combine shortbread crumbs and powdered sugar.
- Add the corn syrup and cooled Champagne reduction and mix well. Mixture will be moist but slightly crumbly.
- Make balls of about 1 1/2 tablespoons each of the shortbread mixture. Shape balls and set aside. If mixture becomes more crumbly as it sits, add an additional 1/2–1 teaspoon of Champagne, as needed, to help the mixture stay moist.
- Melt vanilla candy melts according to package instructions.
- Dip the end of a lollipop stick into the melted candy and stick into the cookie ball. Repeat for each ball and let dry.
- Dip each ball into the melted candy and tap off the excess.
- Set on a piece of parchment paper to dry and add sprinkles.
- Once dry, store pops in an air tight container.