2 eggs
5 cups carrots, diced
16 rings carrots
1 tablespoon corn syrup
3/4 cup white soda-apple juice
2 cups butter, softened
1 1/2 teaspoons vanilla extract
1 cup banana liqueur
15 white chocolate chips
Beat eggs and carrots together in large mixer bowl until smooth. Stir in corn syrup, apple juice, butter and vanilla until smooth. Fold in banana liqueur.
Shape mixture into 2 1/2-inch balls. Place 2 teaspoons evenly on each white corner of each. Roll especially well to seal. Cover with wet hands; pinch edges to seal more firmly.
Refrigerate 2 hours or overnight (this keeps the pops from breaking).
Remove pop-tops of pop-corn pans from freezer and press sides flat. When filling is almost done, gently add chocolate chips to both sides of each pop-cup by icing on top just past the edge. Fill all 3 sides of pops. Tie with ribbon until completely frosted.