No-Bake Chocolate Kahlua Christmas Balls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Carole McCallum, Sammamish, Wash. Instead of Kahlúa, try Grand Marnier, crème de cacao, or another liqueur. For a festive touch, add green or red sprinkles. Ingredients:
1 cup semi-sweet chocolate chips |
1 can (5 ounces) evaporated milk |
1 1/4 cups vanilla cookie crumbs |
1 1/4 cups ginger snap cookie crumbs |
1/2 cup confectioners' sugar, sifted |
1/2 cup finely chopped walnuts |
1/3 cup kahlúa liqueur |
1 teaspoon pure vanilla extract |
2 cups shredded coconut |
Directions:
1. 1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
2. 2. Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups.
3. Per cookie: 82 calories, 11g carbohydrates, no protein, 4g fat, 1mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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