Reprinted with permission from the publisher, Grand Central Publishing, from No Bake Makery by Christina Suarez Krumsick. Copyright 2013.
|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|
Line a cookie sheet with wax paper and set aside.
Process the graham crackers in a food processor until fine crumbs form, about 30 seconds. Set aside.
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.
Add the graham cracker crumbs and mix until evenly distributed.
Cover and refrigerate for about 45 minutes.
Mix the cocoa powder and crystallized sugar together in a small bowl.
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.
Let the treats sit in the refrigerator for at least 48 hours.
Top with more cocoa powder and crystallized sugar just before serving.
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