2 cup finely crushed vanilla wafers (about 8 ounces) 1 cup powdered sugar 1 cup toasted almonds, finely chopped ¼ cup chopped maraschino cherries ¼ cup light-color corn syrup 2 tablespoon almond liqueur 2 tablespoon butter, melted 12 ounce white baking chocolate, melted Small candies
Peanutty Truffles:
In a large bowl, combine 2 cups finely crushed peanut butter cookies, 1 cup powdered sugar, 1 cup finely chopped peanuts, 1/4 cup light-color corn syrup, and 3 tablespoons peanut butter. Shape mixture into 1-inch balls. Dip balls in 12 ounces melted milk chocolate. Sprinkle with additional ground or finely chopped peanuts. Let stand until set.
Indulgent Chocolate Truffles:
In a large bowl, combine 2 cups finely crushed chocolate sandwich cookies with white filling, 1 cup powdered sugar, 1/3 cup miniature semisweet chocolate pieces, 1/4 cup light-color corn syrup, 2 tablespoons creme de cacao (if desired), and 2 tablespoons melted butter. Shape mixture into 1-inch balls. Dip balls in 12 ounces melted semisweet or bittersweet chocolate. If desired, drizzle with melted white chocolate and decorate with candies. Let stand until set.
