Prep Time: 25 minutes
Refrigeration Time: 30 minutes
Makes 4 dozen
1 16 oz. container dark chocolate frosting
1/2 stick butter, softened
2 1/2 cups graham cracker crumbs
1/2 tsp. pure almond extract
48 chocolate kiss candies
PULSE almonds in a food processor until very finely ground. Pour ground almonds into a pie pan or other shallow bowl and set aside.
BEAT chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract.
SHAPE chocolate mixture into 1-inch balls. Roll balls in almonds to coat. Place balls on cookie sheet.
USING your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies.
REFRIGERATE for 30 minutes or until cold.
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