In large food processor combine cookies and pecans. Cover and process with on-off pulses until cookies are crushed. Add liqueur or orange juice, cocoa powder, and corn syrup. Cover and process until combined.Advertisement
Line a large baking sheet with parchment paper. Shape cookie mixture into eighteen 1 1/4-inch balls. Place balls on prepared baking sheet. Insert a lollipop stick into each ball. Freeze for 30 minutes.
Melt chocolate-flavored candy coating according to package directions. Working in batches, dip cookie pops into melted candy coating. Allow excess to drip off; place balls on clean waxed-paper-lined trays or baking sheets.** Loosely cover and chill about 1 hour or until chocolate sets.
Draw bat wing outlines on white paper. Line a baking sheet with waxed paper, and place the paper wing outlines under the waxed paper to use as templates. Pipe the remaining melted candy coating onto the waxed paper in the shape of 18 pairs of bat wings; chill wings until set.
Use melted chocolate-flavored candy coating to attach wings and black sugar pearl eyes to the balls. Makes 18 bonbon pops.
*To Toast Nuts:
Spread nuts in a single layer in a shallow baking pan. Bake in a 350°F oven for 5 to 10 minutes or until lightly golden, shaking the pan once or twice; let cool.
If you don't want pops to have a flat side, poke the ends of the lollipop sticks into florist's foam to suspend the pops until the coating is set.
Place pops in a single layer in an airtight container; cover. Store in the refrigerator for up to 7 days. (If pops contain orange liqueur, the flavor will mellow after a few days.)
To make a bonbon bouquet, place a piece of plastic foam into a coffee cup. Stick the ends of the lollipop sticks into the foam. Cover the foam with colored paper shreds.