With Christmas only about a week away, I’ve been busy wrapping up loose ends. The shopping is done and most of the presents are wrapped, but if you can believe it, I’m a little behind on my holiday baking! Therefore, this week I’m going to be sharing some quick and easy “last-minute gift” recipes. While I was working on putting together some homemade gift baskets last week, I decided that I wanted to include rum balls in some of them. However, a quick check in the refrigerator revealed that I was out of rum – but, I still had a half-full bottle of Kahlua. Wanting to use what I had on hand, I modified my rum ball recipe, and now I’m not sure I want to go back to the original! I gave away samples to a few people as well, and they’ve already put in their orders for a batch or two of these for their own holiday gifts. These are definitely going into my permanent Christmas treat rotation…and I hope you enjoy them, too!
- 3 cups crushed graham crackers
- 3/4 cup powdered sugar
- 1/4 cup dark cocoa powder
- 1 1/2 cups finely chopped semisweet chocolate
- 1 tsp pure vanilla extract
- 3 Tbsp agave
- 1/3 cup Kahlua
- 3 Tbsp brewed coffee
- 1/2 cup granulated sugar, for rolling
In a large bowl, whisk together the crushed graham crackers, powdered sugar, cocoa powder, and chocolate.
Stir in the vanilla, agave, Kahlua, and coffee until the dough comes together.
Shape the dough into 1″ balls. Roll them each in the granulated sugar.
Store in an airtight container in the refrigerator for 2-3 days to develop the flavor. Makes 15-20 balls.