Serving Yield: 36 balls (approximately)
17 Oreo cookies (do not use double-stuffed)
¾ cup finely chopped pecans (optional)
2 tablespoons light corn syrup
3 tablespoons Bailey's Irish Cream
½ cup powdered sugar
1 ½ teaspoons vanilla
Chocolate, for dipping (optional)
Chop or crush cookies quite fine.
Measure out 1 ½ cups of crushed cookies and mix with remaining ingredients except dipping chocolate.
Form into small balls, about one inch in diameter.
Roll balls in remaining cookie crumbs (for best results, have the crumbs crushed very fine).
OR, refrigerate balls for 1 hour and then dip in melted chocolate; return to refrigerator to set chocolate.
Store in airtight container in refrigerator.
NOTE: If you want to make a non-alcoholic version, just substitute flavored syrup,
which can be found in the coffee section of most supermarkets.
Change the liqueur/syrup flavor to make Amaretto Balls, Kahlua Balls, or whatever suits your taste.
Preparation Time: 30 minutes (30 min prep)