Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

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

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
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
    You might like:

    Flyer Deals  (10)
    CHRISTIE FAMILY SIZE CRACKERS

    CHRISTIE FAMILY SIZE CRACKERS

    2 for/ $10.00

    SELECTED SIZES SELECTED VARIETIES


    CHRISTIE FAMILY SIZE COOKIES

    CHRISTIE FAMILY SIZE COOKIES

    2 for/ $10.00

    SELECTED SIZES, SELECTED VARIETIES


    CHRISTIE FAMILY SIZE CRACKERS

    CHRISTIE FAMILY SIZE CRACKERS

    2 for/ $10.00

    SELECTED SIZES SELECTED VARIETIES


    BRETON CRACKERS, DARE COOKIES OR BEAR PAWS

    BRETON CRACKERS, DARE COOKIES OR BEAR PAWS

    2 for/ $4.00

    SELECTED SIZES SELECTED VARIETIES


    GIOIA COOKIES

    GIOIA COOKIES

    $3.49 ea.

    400 g SELECTED VARIETIES


    CASABLANCA BUTTER COOKIES

    CASABLANCA BUTTER COOKIES

    $3.99 ea.

    454 g SELECTED VARIETIES


    CHRISTIE FAMILY SIZE COOKIES

    CHRISTIE FAMILY SIZE COOKIES

    2 for/ $10.00

    SELECTED SIZES, SELECTED VARIETIES


    BRETON CRACKERS, DARE COOKIES OR BEAR PAWS

    BRETON CRACKERS, DARE COOKIES OR BEAR PAWS

    2 for/ $4.00

    SELECTED SIZES SELECTED VARIETIES


    BRETON CRACKERS, DARE COOKIES OR BEAR PAWS

    BRETON CRACKERS, DARE COOKIES OR BEAR PAWS

    2 for/ $4.00

    SELECTED SIZES SELECTED VARIETIES


    IRRESISTIBLES EUROPEAN COOKIE TIN

    IRRESISTIBLES EUROPEAN COOKIE TIN

    $12.99 ea.

    650 g WHILE QUANTITIES LAST


  • 1/2 tsp.
    (3 mL)
    ground cinnamon
  • dark chocolate glaze

  • 10 oz
    (300 g)
    dark chocolate 70 % cocoa, broken into pieces
    You might like:

    Flyer Deals  (2)
    NUSCOBIO SPREAD

    NUSCOBIO SPREAD

    $6.49 ea.

    400 g SELECTED VARIETIES


    NUTELLA HAZELNUT SPREAD

    NUTELLA HAZELNUT SPREAD

    $6.99 ea.

    725 g


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.