Shelly's Recipe

B-52 BALLS LIQUEUR CANDY

Category: Candy

2 cups vanilla wafer crumbs
1 cup confectioners sugar
1/4 cup almond paste
2 1/2 tbsp Kahlua, Grand Marnier, or Baileys
2 taps light corn syrup
White chocolate for coating
Toasted almonds, chopped

Blend all ingredients and press into a shallow pie plate or cake pan. Refrigerate at least 20 minutes. Form into small balls (a melon baller works well). Dip in melted white chocolate, and then roll in finely chopped toasted almonds.