When my sister-in-law first introduced me to these Almond Balls, they weren’t what I expected. I mean, there’s not a lot of almond in those balls. Maybe I should have titled them “Chocolate Almond Balls” or “Chocolate Cream Pie Balls” or something like that. They are mostly chocolate, rolled in… not almonds… cookie crumbs.
Robb is taking some time off for the holidays, and he is super concerned that I’m going to spend that time blogging. (Who? Me?!) “Why don’t you just do a bunch of baking, and get all your posts ready ahead of time?” he says.
Sure. No Problem. Like I don’t already have gifts to buy and wrap, cards to create and send, friends to meet with, parties to attend, afghans to knit, holiday music to practice and perform, to say nothing of the dishes, laundry, house cleaning, dinner making, parenting and other responsibilities I am already behind on.
No problem. I’ll just squeeze a half dozen new recipes in between the morning carpool and my shower. Hmpf.
Every year, my sis-in-law and I spend a day baking for the holidays. We make things you need two people for, like pumpkin rolls, and graham cracker pudding, and enough sugar cookies to feed an army. Tucked in among the complicated recipes are these super duper easy little balls of chocolate delight.
Let’s be realistic, some days you need something super duper easy. I’m talking three-ingredients easy. No-bake easy. My-5-year-old-can-make-these easy.
That’s the zone I’m living in today.
Here’s an idea of what you’re in for:
Combine some melted chocolate bars with whipped topping. Chill. Drop spoonfuls into cookie crumbs. Freeze. Inhale.
I mean, if this is the kind of baking I’m going to be doing, I think I could get a lot done before lunch!
- 8 oz. frozen whipped topping, thawed
- 8-9 oz. chocolate with almonds candy bars
- about 40-50 vanilla wafers, crushed
- (*optional for gluten free: gluten free graham crackers, crushed)
- Melt candy bars in microwave, in 30 second intervals, stirring between each. Combine with thawed whipped topping, until completely combined.
- Chill mixture for 1-2 hours.
- Drop spoonfuls of mixture into a dish filled with wafer crumbs (or GF cracker crumbs) and roll to coat. Place balls on a tray or baking sheet, and freeze several hours or over night.
- Store in an airtight container in the freezer, serve frozen.
If you enjoy this recipe, you might also enjoy:
Chocolate No-Bake Mini Cheesecakes from Jen’s Favorite Cookies
Chocolate Dipped Almond Meringues from With Style & Grace
Coco-Cherry Almond Energy Bars from Dramatic Pancake
This post linked up at: Not Your Ordinary Recipes; Tidy Mom; Shabby Nest; Romantic Home; Rattlebridge Farm; Make Ahead Meals for Busy Moms; Between Naps on the Porch; Skip to my Lou; Sugar Bee Crafts; Hope Studios; A Bowl Full of Lemons; Carolyn’s Homework; Mandy’s Recipe Box; Lady Behind the Curtain; Chocolate Chocolate and More; Recipes for my Boys; Food Done Light;