Ingredients

The following ingredients have 20 Servings
  • 3 cups crushed shortbread cookies
  • 2 cups powdered sugar
  • 1/4 cup corn syrup
  • 1/2 cup chopped pecans (optional)
  • 3/4 cup chocolate chips or chocolate bar, finely chopped
  • 1/3 cup cocoa powder
  • 1/2 cup liqueur of choice (I used rum)
  • chocolate candy coating (or almond bark) for dipping

Instruction

  • Mix dry ingredients. Add wet ingredients. Mix well until a “dough” forms.
  • Freeze dough for 30 minutes, or until hard enough to form balls. Break off small pieces and roll between your palms until you have lots of small truffle-sized balls. Re-freeze until ready to dip.
  • Melt chocolate candy coating in a double boiler. Dip each frozen ball in the chocolate. Set to dry on wax paper.