- 1/2 Cup Champagne
- 3 Cups shortbread cookie crumbs, preferably Walkers Shortbread Rounds
- 1 Cup powdered sugar
- 3 Tablespoons light corn syrup
- 12 Ounces vanilla candy melts
- Lollipop sticks
In a medium saucepan over medium heat, add the Champagne. Heat, stirring occasionally, until the liquid has been reduced 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.
Once done, set aside to cool and come to room temperature. Place it in the refrigerator or freezer to speed up cooling.
In a large bowl, combine shortbread crumbs and powdered sugar.
Add the corn syrup and cooled Champagne reduction and mix well. Mixture will be moist but slightly crumbly.
Make balls of about 1 1/2 tablespoons each of the shortbread mixture. Shape balls and set aside. If mixture becomes more crumbly as it sits, add an additional 1/2–1 teaspoon of Champagne, as needed, to help the mixture stay moist.
Melt vanilla candy melts according to package instructions.
Dip the end of a lollipop stick into the melted candy and stick into the cookie ball. Repeat for each ball and let dry.
Dip each ball into the melted candy and tap off the excess.
Set on a piece of parchment paper to dry and add sprinkles.
Once dry, store pops in an air tight container.