1 ½ cups Nila Wafer Crumbs (ground to a fine powder)
12 oz semi-sweet chocolate morsels
6 tbsp canola oil
3 tbsp melted butter
2 tbsp water
2 cups powdered sugar
1 vanilla bean
1 tbsp Villa Vainilla Pure Mexican Vanilla Extract
¼ tsp salt
In a food processor blend vanilla wafers into a fine powder until you get 1½ cups of Nilla Wafer crumbs. Transfer the crumbs into a bowl, add oil, water, and melted butter to the crumbs and mix using the paddle attachment of a mixer until fully combined and mostly smooth.
Add the vanilla bean, vanilla extract, salt and continue to mix. Reduce the speed of the mixer and slowly add the powdered sugar, 1/2 cup at a time. The mixture will look dry but will form a ball when rolled between your palms. If the mixture is too dry for a ball to form, add canola oil, 1 tablespoon at a time, until the mixture can form a ball.
Form the balls and lay on a cookie sheet lined with parchment paper, press a toothpick into the top of each ball. Refrigerate balls for at least 30 minutes.
While buckeyes are cooling, melt the chocolate morsels using a double boiler.
Once the chocolate is warm and smooth, dip each ball holding it from the toothpick and leaving the top uncovered. Put the buckeye back on the parchment paper and allow chocolate to cool completely.
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