Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok

Latest updates on our stores and services. Learn More

Cinnamon Pops https://www.metro.ca/userfiles/image/recipes/pops-cannelle-7421.jpg PT15M PT00M PT30M
Cinnamon Pops: Combine all the ingredients in a food processor and mix until a dough forms.Shape the dough into 2-cm (7/8-in.) balls, place them on a parchment-lined baking sheet and freeze for 15 minutes before assembling.Dark Chocolate Glaze: Melt each chocolate in a separate double boiler. Set aside.If desired, colour the melted white chocolate with a few drops of food colouring.Assembly: Dip the end of a lollipop stick in one of the chocolate glazes and insert it in a prepared ball.Now dip the ball into one of the glazes, twist it around so any excess chocolate drips off and set the pop in a styrofoam or other base.Repeat with the remaining balls.Garnish according to your fancy.
6
0 0 0 0
Cinnamon Pops

Cinnamon Pops

Rate this recipe
0 Vote
6
servings
0:15
Preparation
0:00
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    maple butter, softened
  • 1/2 cup
    (125 mL)
    unsalted butter, softened
  • 2 1/2 cups
    (625 mL)
    butter cookies, crushed
  • 1/2 tsp.
    (3 mL)
    ground cinnamon
  • dark chocolate glaze

  • 10 oz
    (300 g)
    dark chocolate 70 % cocoa, broken into pieces
Imprimer ma sélection

Preparation

Cinnamon Pops: Combine all the ingredients in a food processor and mix until a dough forms.

Shape the dough into 2-cm (7/8-in.) balls, place them on a parchment-lined baking sheet and freeze for 15 minutes before assembling.

Dark Chocolate Glaze: Melt each chocolate in a separate double boiler. Set aside.

If desired, colour the melted white chocolate with a few drops of food colouring.

Assembly: Dip the end of a lollipop stick in one of the chocolate glazes and insert it in a prepared ball.

Now dip the ball into one of the glazes, twist it around so any excess chocolate drips off and set the pop in a styrofoam or other base.

Repeat with the remaining balls.

Garnish according to your fancy.

Source : Féd. des producteurs acéricoles du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.