Kahlua Mudslide Baileys No Bake Cookie Balls Recipes

KAHLUA MUDSLIDE CUPCAKES RECIPE - (4.2/5)

Steps:

• Preheat oven to 350 degrees. Line cupcake tins with cupcake papers. In a large bowl, prepare batter according to package directions substituting 1 ¼ cup vodka, Kahlúa and Baileys for the water. Add espresso powder. Mix well. Pour into cupcake tins, filling about ⅔ of the way, and place in oven. Bake for 19-22 minutes until cupcakes spring back when touched. Meanwhile, prepare frosting. Using an electric hand mixer, cream butter and 1 cup confectioners' sugar in a high-sided bowl until fluffy. Add Kahlúa, Baileys and vanilla extract. Mix in remaining sugar, adding more if necessary to reach desired consistency. Let cupcakes cool completely before frosting. Decorate with chocolate sprinkles. Can be refrigerated up to 3 days

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.

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.

MUDSLIDE PUDDING SHOTS

Steps:

• Combine first 5 ingredients in a large mixing bowl. Use a hand mixer or whisk to blend 2 minutes, then let sit for 5 minutes.
• Add Cool Whip and blend in just until incorporated.
• Pour into 2 oz. containers of your choice. Refrigerate 30 minutes or until set. Will yield about 30 servings.

CHOCOLATE WALNUT KAHLUA BALLS (NO BAKE)

Steps:

• Stir the chocolate over simmering water in a double boiler until melted and smooth; remove from heat.
• Whisk in 1/2 cup sugar and corn syrup then the Kahlua.
• In a small bowl mix together the chopped walnuts and crushed wafers; add in the chocolate mixture and mix well.
• Shape into small balls.
• Place powdered sugar in a shallow bowl.
• Roll each ball in the powdered sugar to coat.
• Place in an air-tight container and refrigerate overnight.

NO-BAKE CHOCOLATE KAHLUA CHRISTMAS BALLS

Steps:

• 1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
• 2. Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups.