Whiskey Macks

1. 1

   Line a large baking sheet with foil.

2. 2

   Put cocoa, corn syrup and whiskey in a medium-size saucepan; stir over low heat until melted and well blended.

3. 3

   Remove from heat.

4. 4

   Stir gingersnaps and walnuts into whiskey mixture; allow to cool slightly.

5. 5

   Roll pieces of mixture into balls about the size of a walnut, then flatten into even rounds.

6. 6

   Place on baking sheet.

7. 7

   Refrigerate 1 to 2 hours or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.