Brandy Balls With Pecans
|Semi sweet chocolate chips||1 Cup (16 tbs) (1 6 Ounce Package)|
|Canned evaporated milk||15 Ounce|
|Cookie crumbs||2 1⁄2 Cup (40 tbs)|
|Confectioner's sugar||1⁄2 Cup (8 tbs), sifted|
|Coarsely chopped pecans||1 Cup (16 tbs)|
|Brandy||1⁄3 Cup (5.33 tbs)|
Combine chocolate chips and milk in 2-quart saucepan.
Cook over low heat, stirring constantly, just until chocolate is melted and mixture well blended.
Remove from heat.
Combine remaining ingredients; add to melted-chocolate mixture, mixing well.
Cool about 1/2 hour.
Shape mixture into small balls about 1 inch in diameter.
Finished balls can be rolled in confectioners' sugar, cocoa, candy sprinkles, ground nuts, or flaked coconut.
For very pretty tray of brandy balls, use variety of coatings.
Let finished brandy balls air-dry an hour or two; store in airtight container in refrigerator.
Bring to room temperature