1 container (16 ounce) dark chocolate frosting, Betty Crocker Rich & Creamy®
1/2 stick butter, softened
2 1/2 cups graham cracker crumbs, Nabisco Honey Maid®
1/2 teaspoon pure almond extract, McCromick®
1 cup very finely ground almonds
48 (about) large chocolate morsels, unwrapped, Hershey's Kisses®
Beat chocolate frosting and butter in large bowl until well blended. Mix in graham cracker crumbs and almond extract. Place almonds in pie pan or other shallow bowl. Q
Shape chocolate mixture into 1-inch balls (about 48). Roll each ball in almonds to coat. Place balls on cookie sheet.
Using finger, make deep indentation in center of each ball. Fill each indentation with large chocolate morsel. Refrigerate for 30 minutes or until cold.
Try with a Best Ever Hot Chocolate cocktail.