Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

B-52 Balls




Source of Recipe


the web


List of Ingredients




2-cups finely crushed vanilla wafers
1-cup icing sugar
1/4-cup almond paste, room temperature
2-1/2-tbsp Kahlua
2-1/2-tbsp Grand Marnier
2-1/2-tbsp Bailey's Irish Cream
2-tbsp white corn syrup
10-12oz. semi-sweet chocolate
2-cups very finely crushed toasted almonds



Recipe



In a bowl, mix the wafers, sugar, almond paste, liqueurs, and corn syrup
Make sure the almond paste is well blended with the other ingredients
Press mixture into shallow pie plate and refrigerate until firm enough to form into balls
This should take 20 minutes or so
Melt chocolate in a double boiler over gently simmering water
Roll mixture into small ball, impale each on a toothpick and dip into the melted chocolate, coating evenly
Roll gently in toasted almonds then place on large trays to harden
Store in airtight container in refrigerator or shelf
Serve at room temperature.