B-52 balls

Ingredients [American]

• 475 mL finely crushed vanilla wafers
• 240 mL powdered (icing) sugar
• 60 mL almond paste
• 2.5 tbl Kahlua
• 2.5 tbl Grand Marnier
• 2.5 tbl Baileys Irish Cream
• 2 tbl white corn syrup
• 10 to 12 oz semi sweet chocolate
• 475 mL finely crushed toasted almonds

Directions

In a bowl mix wafers, sugar, almond paste, liquers, syrup. make sure paste is well blended.

Press mix into pie plate, refrigerate til firm enough to form balls, approx. 20 mins.

Melt chocolate in double boiler over simmering water.

Roll mix into small balls, stick with toothpick, dip into melted chocolate coating evenly.

Roll gently in toasted almonds then place on large trays to harden.

Store in airtight containers in fridge. Serve at room temperature. Don't eat and drive ...