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18 servings, 2 cookie balls (37 g) each
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To easily coat cookie balls with melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Then, use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl before placing balls on prepared baking sheet.
Store in tightly covered container in refrigerator.
Stir chopped nuts into remaining melted chocolate; spread onto parchment- or waxed paper-covered baking sheet. Refrigerate until firm. Break into pieces. Store in tightly covered container in refrigerator.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Easy to make, very rich. I don't know if I'd make them again though.
These turn out really good! Extremely rich in texture. I decorated mine with candied ginger, chopped finely. And they freeze well.