Chocolate Bonbon Pops No Bake
Indulge your sweet tooth with these irresistible Chocolate Bonbon Pops—an easy no-bake dessert that’s as fun to make as it is to eat! Perfectly creamy with a luscious blend of cream cheese, crushed cookies, and vanilla, these bite-sized treats are dipped in silky semi-sweet chocolate and decorated with sprinkles or nuts for a festive finish. With no oven required and just 30 minutes of prep time, these delightful pops are ideal for parties, special occasions, or an indulgent snack. Plus, the charming addition of lollipop sticks makes them both kid-friendly and incredibly shareable. Treat yourself to the perfect balance of crunch, creaminess, and rich chocolate in every bite!
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Recipe Information
Ingredients
- 240 grams Cream cheese
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 200 grams Crushed cookies (e.g., Oreo or graham crackers)
- 300 grams Semi-sweet chocolate chips
- 2 teaspoons Vegetable oil
- 50 grams Sprinkles or crushed nuts (optional, for decoration)
- 20 pieces Lollipop sticks
Instructions
In a large mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or spoon to blend until smooth and creamy.
Add the crushed cookies to the cream cheese mixture and mix until fully combined. The dough should be thick and well-formed.
Using your hands or a small scoop, roll the mixture into balls about 1 inch in diameter. Place them onto a baking sheet lined with parchment paper.
Insert a lollipop stick into the center of each ball, pressing gently to secure the stick. Chill in the freezer for 20 minutes to firm up.
In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 20-second intervals, stirring each time until the chocolate is fully melted and smooth.
Remove the bonbon pops from the freezer. Dip each pop into the melted chocolate, turning to coat completely. Let any excess chocolate drip off.
If desired, decorate the chocolate-coated pops with sprinkles or crushed nuts while the chocolate is still wet.
Place the dipped pops back onto the parchment-lined baking sheet and refrigerate for at least 15 minutes, or until the chocolate coating is set.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 27.3 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 38 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
