No Bake Champagne Cookie Pops
This post is sponsored by Walkers Shortbread, but all opinions are my own.
These Champagne Cookie Balls are no bake, easy to make and super fun! They make such a wonderful little treat with the buttery taste of Walkers Shortbread and champagne!
I’ve been so excited to share these pops with you! There are so many things about this recipe I love. First – the champagne. After making these Mini Strawberry Champagne Cheesecakes and Mini Strawberry Champagne Trifles, I knew I’d be making another champagne treat soon. Champagne is easily one of the best ways to celebrate and it’s wonderful with dessert. 🙂
Second, Walkers Shortbread. Seriously the best shortbread around. I used their shortbread rounds in these pops (I consider those the “classic” shortbread) and they are the jam. So buttery! Shortbread is naturally more crunchy, but these are so buttery they just about melt in your mouth. Love them! All the varieties are awesome.
And finally, they are no bake. I’m always a fan of no bake.
So what are we celebrating? Anything! You tell me! However, there are also some fun things to celebrate coming up. One is love on Valentine’s Day, the other is award show season. What better to do than hang out with champagne pops and watch the red carpet?
So let’s talk a bit about how to put these beauties together. To start, you want to create a champagne reduction. Don’t be afraid, that’s really just fancy talk for heating up the champagne so that you make it more concentrated. We want to be careful not to add too much liquid to the pops or they won’t stick to the lollipop sticks. But we also want plenty of champagne flavor. So to satisfy both requirements, the champagne is just heated over the stove until it’s reduced by half. You literally don’t have to do anything except watch it to make sure it doesn’t boil. Once it’s reduced, let it cool.
From there, grind the shortbread into crumbs with a food processor. Add some powdered sugar and combine them well. To that mixture, add the cooled champagne and corn syrup. The champagne obviously gives flavor and the corn syrup is nice and sticky and helps everything come together and hold it’s shape.
Roll the mixture into balls and add the lollipop sticks. For the white chocolate, you can use any kind of vanilla candy coating. I pretty much always have candi quick, almond bark and candy melts on hand and they all would work great. Dip the sticks into the melted candy mixture and stick them into the balls. Once they’re dry, dip the balls completely in the candy mixture and then add some cute sprinkles. You can serve them right away or store them in an air tight container. I personally think these are best the day they are made or the following day. They stay nice and tasty, but the champagne flavor can kind of fade over time, so don’t wait more than 2-3 days before devouring them. That shouldn’t be a problem, right? 😉
These little pops are so dang cute and can be made for any occasion. They transport super well and could be decked out with any kind of sprinkles. The sweet buttery flavor of the shortbread with the champagne is wonderful! I hope you enjoy them as much as we did!
No Bake Champagne Cookie Pops
Yield: about 24 pops
1. To reduce the champagne, add the champagne to a medium saucepan over medium heat. Heat, stirring occasionally, until the liquid has been reduce 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. If not yet at 1/4 cup (60ml), pour champagne back into the pan and continue to heat until it has. Once done, set aside to cool and come to room temperature. You can place it in the refrigerator or freezer to speed up cooling.
2. Combine the shortbread crumbs and powdered sugar in a large bowl.
3. Add the corn syrup and cooled champagne reduction and mix well. Mixture will be moist but slightly crumbly.
4. Make balls of about 1 1/2 tablespoons each of the shortbread mixture. Shape balls and set aside. Mixture might become more crumbly as it sits. You can add an additional 1/2 – 1 tsp of champagne, as needed, to help the mixture stay moist.
5. Melt candi quick in a bowl according to package instruction.
6. Dip the end of a lollipop stick into the melted candy and stick into the cookie ball. Repeat for each ball and let dry.
7. Dip each ball into the candy and tap off the excess.
8. Set on a piece of parchment paper to dry and add sprinkles.
9. Once dry, store pops in an air tight container.
Note: I used three full 5.3 oz boxes of Walkers Shortbread Rounds. This recipe can be cut in half.
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