Grand Marnier Chocolate Cookie Balls No Bake Recipes

Steps:

• 1. Put cream, butter and sugar into saucepan over medium heat. Bring to boil, stirring often. Remove from heat.
• 2. Add Grand Marnier, chocolate and crumbs. Mix well. Shape into 42 balls.
• 3. Roll in chocolate sprinkles. Chill or freeze.

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Stir in the confectioners' sugar, vanilla wafers, walnuts, orange juice and corn syrup., Shape into 1-in. balls; roll in additional confectioners' sugar. Store in an airtight container.

Steps:

• Put cream, butter and sugar into saucepan over medium heat. Bring to boil, stirring often. Remove from heat.
• Add Grand Marnier, chocolate and crumbs. Mix well. Shape into 42 balls. Roll in chocolate sprinkles. Chill or freeze.

Steps:

• Pulverize the chocolate wafers and hazelnuts together in a food processor. Add the confectioners' sugar and process to combine.
• Dissolve the espresso in the Grand Marnier and add to the chocolate crumbs along with the corn syrup. Process until the mixture forms a moist mass.
• Break off small pieces of the dough and roll them into 1-inch balls. Place the granulated sugar in a shallow bowl and roll each ball in the sugar to coat. Store loosely packed between layers of waxed paper in a cookie tin.
• Let age 1 week before serving.

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.

Steps:

• Cream margarine, sugars, vanilla and Grand Marnier in a large mixing bowl.
• Add eggs, beating well after each addition.
• Add baking soda and flour and stir until blended.
• Stir in oats, then chocolate chips.
• Drop by the tablespoonfuls 5 cm apart onto ungreased cookie sheets.
• Bake at 300°F for 5-10 minutes or until done. Allow to cool somewhat before removing from cookie sheet.