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    No-Bake Chocolate Kahlúa Christmas Balls


    Source of Recipe


    Internet

    List of 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

    Recipe



    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 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.

    Makes about 4 dozen.

 

 

 


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