No Bake Chocolate Kahlua Christmas Balls Recipes

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CHOCOLATE WALNUT KAHLUA BALLS (NO BAKE)



Chocolate Walnut Kahlua Balls (No Bake) image

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

1 cup semi-sweet chocolate chips (or use white chocolate chips)
1/2 cup sugar
3 tablespoons light corn syrup
1/2 cup Kahlua (or 1/2 cup dark rum)
2 1/2 cups finely crushed vanilla wafer cookies (measure 2-1/2 cups after crushing, about 10 ounces)
1 1/2 cups walnuts, finely chopped
1/2 cup powdered sugar (can use regular sugar for coating also)

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.

KAHLUA BALLS RECIPE - (4.5/5)



Kahlua Balls Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 9

3 cups crushed graham crackers
3/4 cup powdered sugar
1/4 cup dark cocoa powder
1 1/2 cups finely chopped semisweet chocolate
1 tsp pure vanilla extract
3 Tbsp agave
1/3 cup Kahlua
3 Tbsp brewed coffee
1/2 cup granulated sugar, for rolling

Steps:

  • In a large bowl, whisk together the crushed graham crackers, powdered sugar, cocoa powder, and chocolate. Stir in the vanilla, agave, Kahlua, and coffee until the dough comes together. Shape the dough into 1″ balls. Roll them each in the granulated sugar. Store in an airtight container in the refrigerator for 2-3 days to develop the flavor. Makes 15-20 balls.

KAHLUA BALLS



Kahlua Balls image

This is an extremely easy and yummy Holiday goodie. Put it on your gift trays and hear your friends rave. Can also be made non-alcoholic, if preferred.

Provided by Donna M.

Categories     Candy

Time 30m

Yield 36 balls (approximately)

Number Of Ingredients 7

17 Oreo cookies (do not use double-stuffed)
3/4 cup finely chopped pecans
2 tablespoons light corn syrup
3 tablespoons Kahlua
1/2 cup powdered sugar
1 1/2 teaspoons vanilla
chocolate, for dipping (optional)

Steps:

  • Chop or crush cookies quite fine.
  • Measure out 1 1/2 cups of crushed cookies and mix with remaining ingredients except dipping chocolate.
  • Form into small balls, about one inch in diameter.
  • Roll balls in remaining cookie crumbs (for best results, have the crumbs crushed very fine).
  • OR, refrigerate balls for 1 hour and then dip in melted chocolate; return to refrigerator to set chocolate.
  • Store in airtight container in refrigerator.
  • NOTE: If you want to make a non-alcoholic version, just substitute Kahlua flavored syrup, which can be found in the coffee section of most supermarkets.
  • Change the liqueur/syrup flavor to make Amaretto Balls, Irish Cream Balls, or whatever suits you.

NO-BAKE CHOCOLATE KAHLUA CHRISTMAS BALLS



No-Bake Chocolate Kahlua Christmas Balls image

Categories     Cookies     Chocolate     No-Cook     Christmas     Parade

Yield Makes about 4 dozen

Number Of Ingredients 9

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

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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