Best Kahlua Mudslide Baileys No Bake Cookie Balls Recipes
CHOCOLATE WALNUT KAHLUA BALLS (NO BAKE)
I have made these using dark rum, Grand Marnier and Bailey's Irish Cream, you can use any three with success.. I usually make these treats around the holiday season, but of coarse you can make them at any time. I make one batch using semisweet chocolate and one with white chocolate, these really should chill overnight before serving them, you'll be lucky if they make until the next day LOL! Yield is only estimated depending on the size of the balls --- you will LOVE these! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 40 balls (approx)
Number Of Ingredients 7
Steps:
- Stir the chocolate over simmering water in a double boiler until melted and smooth; remove from heat.
- Whisk in 1/2 cup sugar and corn syrup then the Kahlua.
- In a small bowl mix together the chopped walnuts and crushed wafers; add in the chocolate mixture and mix well.
- Shape into small balls.
- Place powdered sugar in a shallow bowl.
- Roll each ball in the powdered sugar to coat.
- Place in an air-tight container and refrigerate overnight.
NO BAKE BAILEYS IRISH CREAM COOKIE BALLS RECIPE - (4/5)
Provided by EricS52
Number Of Ingredients 5
Steps:
- Combine vanilla wafer crumbs and powdered sugar in a large bowl. Add corn syrup, Baileys Irish Cream and mix well. Make balls of about 2 heaping tablespoons each of the vanilla wafer mixture. Shape balls and set aside. Melt candy melts in a bowl in the microwave using short time increments of about 15-45 seconds (more explanation on how I do that above). Dip each ball into the chocolate and set on a piece of parchment paper to dry.
NO-BAKE CHOCOLATE KAHLUA CHRISTMAS BALLS
Steps:
- 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.
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