These are really good with a cup of coffee. I put them in a tin to keep them chewy. Shannon
Bailey's Irish Cream Balls 3 cups graham cracker crumbs 1 cup pecans; chopped ¾ cup powdered sugar ½ cup Bailey's Caramel and Sea Salt 4 teaspoons real maple syrup 1 ½ teaspoon unsweetened cocoa 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. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
