Truffle Cups

I haven't made these in about five years. I got the recipe from a local TV station in New Orleans. I thought I had lost the recipe and came upon it going through one of my cookbooks that survived the Katrina flood. I make them to give away to our neighbors as a little thought for Christmas.

When you see how easy these are you'll start whipping them up even with three days to go!

Truffle Cups -

1sheet waxed paper (16x12 inches)

1/3-cup Polaner or Smuckers Raspberry or Black Raspberry all-fruit spread

2 Tbsp. butter

1/2 tsp. almond extract

6 ounces semi-sweet chocolate chips

1-1/2 cups Vanilla Wafer Cookie crumbs

1/4 cup powdered sugar

1/2 cup chopped pecans

Place the fruit spread, butter, and almond extract in a medium microwave-safe bowl.
Stirring halfway through the cooking time, microwave on high until the spread is melted (which will take approximately 45 seconds to 1 minute).

Drop in the chocolate chips and stir them until they too, have melted.

Then add the cookie crumbs and the powdered sugar to the chocolate mixture.

Make sure that everything is well blended.

Finally, shape by teaspoonfuls into balls.

Then place the chopped almonds on the sheet of waxed paper and roll the balls in almond bits.
For best flavor, serve them at room temperature.