Booze Balls

Reprinted with permission from the publisher, Grand Central Publishing, from No Bake Makery by Christina Suarez Krumsick. Copyright 2013.

Booze Balls

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    7 standard graham cracker sheets 1/4 cup bourbon
    3/4 cup dark chocolate, chopped into quarter-size pieces (or Wilton Candy Melts) 3 tablespoons cocoa powder
    1/4 cup granulated sugar 3 tablespoons crystallized sugar (choose your favorite color)
    1 1/2 tablespoons light corn syrup


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    • 1

      Line a cookie sheet with wax paper and set aside.

    • 2

      Process the graham crackers in a food processor until fine crumbs form, about 30 seconds. Set aside.

    • 3

      Heat the chocolate in the microwave in 15-second intervals until melted and pour it into a large bowl. Using a spatula, stir in the granulated sugar and corn syrup. Add the bourbon and continue to stir.

    • 4

      Add the graham cracker crumbs and mix until evenly distributed.

    • 5

      Cover and refrigerate for about 45 minutes.

    • 6

      Mix the cocoa powder and crystallized sugar together in a small bowl.

    • 7

      Roll the mixture into 1-inch truffles (see box, page 34); then dip into the cocoa powder–sugar mixture and place on the prepared cookie sheet.

    • 8

      Let the treats sit in the refrigerator for at least 48 hours.

    • 9

      Top with more cocoa powder and crystallized sugar just before serving.

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