Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Walnut | 1 walnut half (4g) | 26 |
| Coffee | not in our table | 0 |
| Syrup | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 32 chocolate cream sandwich cookies
- 3/4 cup powdered sugar
- 1 1/4 cup toasted walnuts
- 2 tbsp instant coffee powder
- 2 tbsp light corn syrup
- 1/3 cup brandy, coffee liquer, or rum
- =
Directions
Break up cookie and crush into fine crumbs in food processor fit with a stainless steel blade (about 2 cups crumbs).
Add 1/2 cup of the sugar, the walnuts and 1 1/2 tbsp of the coffee powder.
Process thoroughly.
Add corn syrup and gradually mix in brandy, liquer, or rum to form a thick paste.
Form into 1-inch balls.
In small bowl mix the remaining 1/4 cup powdered sugar and the remaining 1/2 tbsp coffee powder.
Roll balls in sugar mixture to coat.
Cookies may be stored in loosely packed between sheets of wax papper of aluminum foil in airtight container for up two weeks.