Crunchy Chocolate Balls Recipe
Ingredients
| 3 cups Corn Flakes or 3/4 cup Corn Flake Crumbs | ||
| Chocolate morsels | 1 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Nuts | 1/2 Cup (16 tbs), chopped | |
| 1 cup soft butter or margarine | ||
| Brown sugar | 1/2 Cup (16 tbs), firmly packed | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| 1 teaspoon rum flavoring | ||
| Egg | 1 | |
| Confectioner’s sugar | 1/4 Cup (16 tbs), sifted | |
Directions
1. If using Corn Flakes, crush into fine crumbs. Chop chocolate into fine pieces.
2. Sift together flour, soda and salt; mix with Corn Flake Crumbs, nuts and half of the chopped chocolate.
3. Beat butter and first two sugars until light and fluffy. Add egg and rum flavoring; beat well. Add sifted dry ingredients, stirring until combined. Shape teaspoonfuls of dough into balls and place on ungreased baking sheets.
4. Bake in moderate oven (350° F.) about 12 minutes or until done.
5. Combine remaining chopped chocolate and confectioner’s sugar. As hot cookies are removed from baking sheets, dip tops in the mixture.
2. Sift together flour, soda and salt; mix with Corn Flake Crumbs, nuts and half of the chopped chocolate.
3. Beat butter and first two sugars until light and fluffy. Add egg and rum flavoring; beat well. Add sifted dry ingredients, stirring until combined. Shape teaspoonfuls of dough into balls and place on ungreased baking sheets.
4. Bake in moderate oven (350° F.) about 12 minutes or until done.
5. Combine remaining chopped chocolate and confectioner’s sugar. As hot cookies are removed from baking sheets, dip tops in the mixture.
Chef
