No-bake candy balls have the flavors of a margarita mixed with vanilla wafers and pretzels. These are quite rich.
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
- 1 (12-ounce) package vanilla wafers
- 1/2 cup pretzel crumbs (about 1 cup pretzels)
- 1 (16-ounce) pkg. confectioners' sugar, sifted
- 3/4 cup frozen margarita or limeade concentrate, thawed
- 2 (3-ounce) package cream cheese
- 1 teaspoon tequila, or to taste, optional
- 1 teaspoon Triple Sec (orange liqueur), or to taste, optional
- Rind from 1 lime, grated fine (divided use)
- 1 (2.25-ounce) shaker green decorator sugar
- 1 cup granulated sugar
Preparation:
Place half the vanilla wafers in bowl of food processor fitted with knife blade. Process to fine crumbs. Remove crumbs and reserve. Repeat with remaining wafers. Add pretzels (about 1 cup) to food processor and process to fine crumbs to make 1/2 cup crumbs.
In large bowl, combine wafer crumbs, pretzel crumbs, powdered sugar, margarita concentrate and cream cheese. Add tequila and Triple Sec, if desired. Stir until well blended. Divide mixture in half. Wrap each half tightly in plastic wrap and set aside.
Combine half the grated lime with decorator sugar and half with granulated sugar on small saucers or in small bowls, stirring to distribute lime peel evenly. Remove plastic wrap from 1 portion of the dough and shape into small 1-inch balls. After shaping each ball, roll each in green or white sugar. Work quickly, because the treats dry quickly. Repeat until all dough is used.
Store in an airtight container in refrigerator up to 1 week.
Yield: 7 dozen
Recipe Source: Texas Holiday Cookbook by Dotty Griffith (Gulf Publishing)
Reprinted with permission.
In large bowl, combine wafer crumbs, pretzel crumbs, powdered sugar, margarita concentrate and cream cheese. Add tequila and Triple Sec, if desired. Stir until well blended. Divide mixture in half. Wrap each half tightly in plastic wrap and set aside.
Combine half the grated lime with decorator sugar and half with granulated sugar on small saucers or in small bowls, stirring to distribute lime peel evenly. Remove plastic wrap from 1 portion of the dough and shape into small 1-inch balls. After shaping each ball, roll each in green or white sugar. Work quickly, because the treats dry quickly. Repeat until all dough is used.
Store in an airtight container in refrigerator up to 1 week.
Yield: 7 dozen
Recipe Source: Texas Holiday Cookbook by Dotty Griffith (Gulf Publishing)
Reprinted with permission.
