No Bake Irish Coffee Balls Food

NO-BAKE STICKY TOFFEE BALLS

Steps:

• Put the dates, brown sugar and butter in a microwave-safe medium bowl and cover. Microwave on high in 1-minute increments, stirring in between, until the butter has melted.
• Transfer the mixture to a food processor and pulse until smooth. Add the walnuts, orange zest, vanilla, salt and graham crackers and pulse until the mixture comes together into a stiff and slightly tacky ball. Scoop heaping teaspoonfuls of dough and roll them into balls. Refrigerate the balls until firm, about 1 hour.
• Roll the chilled balls in sanding sugar. The sticky toffee balls can be refrigerated for up to 3 days.

NO-BAKE BAILEYS® CHEESECAKE BALLS

Steps:

• Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
• Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
• Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
• Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

VIENNESE COFFEE BALLS (NO BAKE)

Steps:

• Combine crushed cookies, the 1 1/4 cups confectioners' sugar, the nuts, cocoa powder, coffee crystals and cinnamon.
• Add brewed espresso, coffee or water, using just enough to moisten.
• Form mixture into 1 1/4-inch balls.
• Roll balls generously in the 1/2 cup confectioners' sugar.
• Place balls on a sheet of waxed paper; let stand until dry (about 1 hour).
• Before serving, roll balls again in confectioners' sugar, if desired.
• To store: Place in layers separated by waxed paper in an airtight container; cover.
• Store at room temperature for up to 3 days or freeze for up to 3 months.

SEASHELLS' IRISH COFFEE BALLS

Steps:

• In a large bowl, combine the cookie crumbs, pecans, and 1 cup of sugar.
• Dissolve coffee granules in irish whiskey in a small cup.
• Add to dry mixture along with corn syrup, mixing until well blended.
• Shape mixture into 1" inch balls.
• Roll in remaining sugar.
• Store in airtight container.
• NOTE: cookies become more flavorful after sitting 2-3 days.

NO BAKE IRISH COFFEE BALLS

Steps:

• 1. Dissolve coffee granules in whiskey in small cup. Mix wager crumbs, pecans and 1 cup of the powdered sugar in large bowl. Add whiskey mixture and corn syrup and mix well. Shape into 1 inch balls. Roll in remaining 1/2 cup powdered sugar to coat. Store in an airtight container. Makes 4 1/2 dozen My Mama Made That Junior League of Hampton Roads, Newport News, Virginia

HOMEMADE NO-COOK COOKIE BALLS

Steps:

• Mix together the almond butter, honey and vanilla in a medium bowl. Add in the oats, chocolate chips and flaxseed and mix well.
• Roll the mixture into 1-inch balls and place on wax or parchment paper. Stick in the refrigerator for 30 minutes.

IRISH COFFEE BALLS

Steps:

• In a large bowl, combine the cookie crumbs, pecans and 1 cup of sugar.
• Dissolve coffee granules in the Irish Whiskey in a small cup.
• Add the coffee/whiskey mixture and the corn syrup to the dry ingredients, mixing until blended.
• Shape mixture into 1-inch balls and roll in the remaining 1/2 cup of sugar.
• Store in an air tight container.