Instructions:
In a large bowl, whisk together the crushed graham crackers, powdered sugar, cocoa powder, and chopped chocolate. Stir in the vanilla, honey, Bailey’s, and coffee until the dough comes together. Shape the dough into 1-inch balls and roll in granulated sugar. This recipe made 26 balls for me.
Store in an airtight container in the fridge for 2 to 3 days to develop the flavor. And continue to store in the fridge until they’re gone…which may not take too long. 😉
If you noticed in my pictures, the sugar on the outside of these balls does not look like regular granulated sugar. That’s because I used this sparkling white sugar from King Arthur Flour. It felt like a fun, more festive option to me. It’s somewhat like snow, right?! 🙂
As I mentioned earlier, I used a mixture of semi-sweet and milk chocolate. I did this simply because I wanted to use up a few types of chocolate I had on hand. So in the end, my 1 and 1/2 cups of chocolate included some mini semi-sweet chocolate chips, some chopped Hershey’s bars, and regular semi-sweet chocolate chips. To save yourself the time of having to chop chocolate, I might actually recommend just using all mini chocolate chips. That would be the easiest, I think! And I bet that any type of chocolate – semi-sweet, milk, or dark – would be wonderful additions to this recipe.
Another tip is to crush your graham crackers in a food processor. That saved me a lot of time and effort! To make 3 cups of crushed graham crackers, I used about 2 and 1/2 sleeves of crackers.
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