Espresso Crunch Cups
- 1/4 cup butter or margarine, softened
- 2 1/4 cups sifted powdered sugar
- 3/4 cup crushed chocolate-covered espresso beans (4 ounces)
- 3 tablespoons Kahlua
- 1/8 teaspoon salt
- 3 cups (18 ounces) milk chocolate morsels
- 3 tablespoons shortening
- 48 (1 1/2
- Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add powdered sugar, beating until smooth. Stir in espresso beans, Kahlua, and salt. Cover and chill 1 hour or until firm. Shape mixture by teaspoonfuls into balls, and flatten slightly.
- Melt chocolate morsels and shortening in a small saucepan over low heat, stirring until smooth. Spoon 1/2 teaspoon melted chocolate into 48 paper-lined miniature (1 3/4") muffin pans, turning pans to coat bottoms evenly. Place 1 Kahlua ball in each cup; spoon remaining melted chocolate over Kahlua balls, covering them completely. Cover and chill chocolate cups until firm. Store in an airtight container in refrigerator.
butter, powdered sugar, chocolatecovered, kahlufaa, salt, milk chocolate morsels, shortening
Taken from www.myrecipes.com/recipe/espresso-crunch-cups (may not work)