Espresso Crunch Cups

Ingredients

  • 2 ¼ cups sifted powdered sugar
  • ¼ cup butter or margarine, softened
  • 3 tablespoons Kahlúa
  • 48 (1 1/2") paper candy cups
  • 1/8 teaspoon salt
  • ¾ cup crushed chocolate-covered espresso beans (4 ounces)
  • 3 cups (18 ounces) milk chocolate morsels
  • + 1 more ingredients
    • 3 tablespoons shortening

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, Kahlúa, and salt. Cover and chill 1 hour or until firm. Shape mixture by teaspoonfuls into balls, and flatten slightly. Melt chocolate mo...

View full recipe at My Recipes

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