Ingredients
1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon cinnamon
1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup Rumchata
2 tablespoons light corn syrup
2 1/2 cups crushed graham crackers
1 cup finely chopped walnuts
Directions
Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and spices. Stir in the rum and corn syrup. Stir in the graham crackers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)
Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.
Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.
1/2 cup Rumchata
2 tablespoons light corn syrup
2 1/2 cups crushed graham crackers
1 cup finely chopped walnuts
Directions
Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and spices. Stir in the rum and corn syrup. Stir in the graham crackers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)
Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.
Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.
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