Booze Balls Food

AMARETTO BOOZE BALLS

Steps:

• Empty the box of Nilla Wafers into a food processor, pulse until the wafers become finely processed.
• Place Nilla meal in a big bowl and add nuts, confectioner's sugar, cocoa powder Nutella and Amaretto.
• Stir with rubber spatula until all is incorporated. If moist, refrigerate for 30 minutes
• Take small amount of dough in hand and roll into 1 inch balls - it's okay to have different sizes
• Roll in coconut and place on jelly roll pan and refrigerate for 1 - 2 hours
• Serve
• Smile
• Enjoy

AMARETTO BON BON BALLS

Steps:

• Blend all the ingredients together and shape into 30 one-inch balls.
• If the mixture turns out too wet/dry, balance it out by adding more powdered (icing) sugar to dry it out or more liquor to moisten it up.
• Roll the balls in extra powdered sugar, cocoa powder or chocolate milk powder.
• Store in an airtight container for at least one week before sampling.
• I have also successfully stored them in the refrigerator and in the freezer.

BOOZE BALLS

Steps:

• Put chocolate chips into a double boiler on low heat and simmer, stirring occasionally until melted and smooth.
• Put cookies & nuts, if using, into food processor and process until finely ground, about 1/2 cups.
• Stir crumbs, pitted prunes, confectioner's sugar, bourbon or brandy and condensed milk into chocolate mixture until evenly combined.
• Cover and refrigerate mixture until firm enough to roll into balls, about 24 hours.
• Scoop 1 tablespoon or so of mixture with a cookie scoop or small ice cream scoop, roll each portion with cool hands into a smooth ball and set on baking sheet or large plate.
• To serve, put sugar on a plate and roll balls to coat, & serve at room temperature.