Double Chocolate Kisses
- Reviews 1
Ready In: 20 mins
Yields: 48 cookies
Ingredients
- 1 cup very finely ground almonds
- 1 (16 ounce) container dark chocolate frosting
- 4 tablespoons butter, at room temperature
- 2 1⁄2 cups graham cracker crumbs
- 1⁄2 teaspoon almond extract
- 48 milk chocolate kisses
Directions
- Pulse almonds in a food processor until very finely ground, like coarse sand.
- Pour ground almonds into a pie pan or other shallow bowl and set aside.
- Beat chocolate frosting and butter in large bowl with a hand mixer until well blended.
- Stir in graham cracker crumbs and almond extract.
- Shape chocolate mixture into 1-inch balls.
- Roll each ball in almonds to coat.
- Place balls on a cookie sheet.
- Using your finger, make a deep indentation in the center of each ball.
- Fill the indentations with chocolate kiss candies.
- Refrigerate for 30 minutes, or until cold.
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