1 c Semisweet chocolate chips
1 c Butterscotch-flavored chips
3/4 c Sifted powdered sugar
1/2 c Sour cream
1 ts Grated lemon peel
1/4 ts Salt
1 3/4 c Vanilla wafer crumbs
3/4 c Chopped toasted almonds
In a microwave-safe bowl, combine chocolate and butterscotch chips.
Heat on high power in microwave oven 1 1/2 to 2 minutes until smooth
and melted when stirred. Stir in powdered sugar, sour cream, lemon
peel and salt until smooth. Blend in wafer crumbs. Refrigerate 15 to
20 minutes or until firm. Shape into 1 inch balls; then roll in
chopped almonds. Store in a covered container in refrigerator. Makes
about 3 1/2 dozen.
From The Austin American Statesman typed by jessann 🙂
Yields
3 Dozen