Irish Cream Balls Food

BAILEY'S IRISH CREAM BALLS

Steps:

• Combine all ingredients in a bowl and mix with a wooden spoon until well blended. Allow to stand 5 minutes. Shape mixture into 1-inch balls. Roll balls in powdered sugar. Allow to dry on wire rack 1 hour. Roll in powdered sugar again if desired. Store in airtight container between layers of wax paper.

SWEET BAILEYS IRISH CREAM BALLS

Steps:

• Combine all ingredients in a bowl and mix with a wooden spoon until.
• well blended. Allow to stand 5 minutes.
• Shape mixture into 1-inch balls.
• Roll balls in powdered sugar.
• Allow to dry on wire rack 1 hour.
• Roll in powdered sugar again if desired.
• Store in airtight container between layers of wax paper.

BAILEY'S IRISH CREAM BALLS

Steps:

• Combine all ingredients in a bowl and mix with a wooden spoon until well blended. Allow to stand for 5 minutes.
• Shape mixture into 1-inch balls.
• Roll balls in powdered sugar.
• Allow to dry on wire rack for one hour.
• Roll in powdered sugar again, if desired.
• Store in airtight container between layers of waxed paper.

IRISH CREAM BALLS

Steps:

• Crush the vanilla wafers - a food processor is the fastest for this.
• Melt the chocolate and add to the crushed wafers, along with the liqueur.
• Roll into small balls and roll in coconut to coat.
• Refrigerate to set, then pack in containers and keep refrigerated.

IRISH CREAM BALLS

Steps:

• Combine all ingredients in a bowl and mix with a wooden spoon until well blended. Allow to stand 5 minutes. Shape mixture into 1-inch balls. Roll balls in powdered sugar. Allow to dry on wire rack 1 hour. Roll in powdered sugar again if desired. Store in airtight container between layers of wax paper.

NO BAKE BAILEYS IRISH CREAM COOKIE BALLS RECIPE - (4/5)

Steps:

• Combine vanilla wafer crumbs and powdered sugar in a large bowl. Add corn syrup, Baileys Irish Cream and mix well. Make balls of about 2 heaping tablespoons each of the vanilla wafer mixture. Shape balls and set aside. Melt candy melts in a bowl in the microwave using short time increments of about 15-45 seconds (more explanation on how I do that above). Dip each ball into the chocolate and set on a piece of parchment paper to dry.

IRISH POTATO BALLS

Steps:

• Combine potatoes and water to cover in a saucepot, over medium heat. Bring to a
• boil and simmer until potatoes are tender. Drain well and mash until smooth.
• Add 2 tablespoons butter, sour cream, salt, white pepper, egg, scallions, and
• minced parsley, mix well. Shape into 2-inch diameter balls (2 per portion).
• Cover and chill for 2-24 hours. Place into an ungreased baking pan. Brush with
• melted butter and sprinkle with parmesan cheese. Bake 375 degrees for 15-20
• minutes, until browned lightly. Arrange onto a serving platter. Garnish with
• parsley sprigs. Serve hot.

BAILEYS IRISH CREAM TRUFFLES

Steps:

• Melt chocolate, Baileys and heavy cream together over very low heat.
• Whisk in yolks, one at a time; mixture will thicken.
• Whisk in butter.
• Refrigerate overnight, or until firm.
• With spoon make small balls.
• Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.

IRISH CREAM BON BONS

Steps:

• Mix first four ingredients together.
• Chill in a freezer bag overnight.
• Roll into balls.
• Melt chocolate and paraffin mixing well.
• Then dip each ball into chocolate mixture.
• Let set.