No-Bake Chocolate Kahlúa Christmas Balls

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No-Bake Chocolate Kahlúa Christmas Balls

 

Instead of Kahlúa, try Grand Marnier, crème de cacao

or another liqueur or eliminiate the alcohol

altogether. For a festive touch, add green or red

sprinkles.

 

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

 

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. Shape the mixture into 1- to 11/2-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.

 

Makes about 4 dozen. Per cookie: 82 calories, 11g

carbohydrates, no protein, 4g fat, 1mg cholesterol.

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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