Best Kahlua Bites Recipes

Kahlua® Bites image

Provided by Christina

Time 8h20m

Yield 48

Number Of Ingredients 6

2 ½ cups crushed chocolate sandwich cookies (such as Oreo®)
1 cup finely chopped walnuts
1 cup confectioners' sugar
⅓ cup coffee-flavored liqueur (such as Kahlua®), or more as needed
2 tablespoons dark corn syrup
¼ cup unsweetened cocoa powder, or as needed

Steps:

Combine crushed sandwich cookies, walnuts, and confectioners' sugar in a large bowl. Add coffee liqueur and corn syrup; mix well. Add more coffee liqueur, 1 teaspoon at a time, if mixture is too dry.
Pour cocoa powder into a shallow bowl. Shape cookie mixture into balls and roll in cocoa powder. Transfer to an airtight container and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 54.9 calories, Carbohydrate 7.4 g, Fat 2.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 21.9 mg, Sugar 5.1 g

KAHLUA FUDGE BITES image

Categories Chocolate

Yield 8 dozen

Number Of Ingredients 12

2 cups unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1-1/2 cups unsalted butter
1 cup unsweetened cocoa (not Dutch-processed)
3 cups firmly-packed brown sugar
4 large eggs
2 tablespoons Kahlua
For glaze:
6 ounces bittersweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into 6 pieces
1 tablespoon light corn syrup

Steps:

Position rack in the middle of oven and preheat to 325. Lightly grease with butter the bottom and sides of a 9 x 13 baking pan. In a medium bowl, whisk the flour, baking powder and salt to blend. Melt butter in saucepan over medium heat, stirring occasionally. Remove the pan from heat and whisk in the cocoa until smooth. Whisk in brown sugar until blended. Add eggs, one at a time, whisking until just blended. Whisk in coffee liquer along with the last egg. Sprinkle the flour over the mixture and stir with rubber spatula until just blended. Scrape batter into prepared pan and spread evenly. Bake until toothpick in center comes out with a few small moist clumps, about 30 minutes. (Don't overbake!) Cool completely. Glaze: In medium bowl, melt chocolate, butter and corn syrup in microwave, wisking until smooth. Pour the glaze on the center of the cooled, uncut fudge bars, and spread evenly. Refrigerate until set, about 30 minutes. Cut into 1-inch squares.