Description
These Bourbon Balls are a delightful no-bake treat combining crushed vanilla wafers, toasted pecans, cocoa powder, and bourbon for a rich, boozy flavor. Coated in powdered sugar, they make perfect bite-sized sweets for parties or gifting. Refrigerate for a firm, melt-in-your-mouth texture.
Ingredients
Scale
Dry Ingredients
- 1 (11-ounce) package vanilla wafer cookies
- 1 cup finely chopped toasted pecans
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- Powdered sugar for coating
Wet Ingredients
- 1/2 cup bourbon
- 1 teaspoon vanilla extract or flavoring
- 2 tablespoons light corn syrup
Instructions
- Crush the Cookies: Use a food processor or food chopper to crush the vanilla wafer cookies into fine crumbs. Alternatively, place cookies in a large ziptop bag and crush finely using a meat mallet or rolling pin.
- Combine Dry Ingredients: In a large bowl, stir together the cookie crumbs, finely chopped toasted pecans, unsweetened cocoa powder, and 1 1/2 cups powdered sugar until evenly mixed.
- Mix Wet Ingredients: In a small bowl, whisk the bourbon, vanilla extract, and light corn syrup until well combined. Pour this mixture into the bowl with the dry ingredients and stir thoroughly until a thick dough forms.
- Form the Balls: Using a 1 tablespoon cookie scoop, portion out the dough and roll each portion between your palms to form roughly 1-inch diameter balls.
- Coat with Powdered Sugar: Place additional powdered sugar in a medium bowl and roll each bourbon ball in the sugar to coat thoroughly.
- Chill: Arrange the coated bourbon balls in a sealed container and refrigerate for at least 1 hour to allow them to firm up.
- Storage: Keep bourbon balls refrigerated in an airtight container for up to 2 weeks. Serve chilled or at room temperature as desired.
Notes
- You can toast pecans yourself by spreading them on a baking sheet and baking at 350°F for 5-7 minutes, stirring halfway through.
- If you prefer a stronger bourbon flavor, you can add up to 1/4 cup more bourbon, but be cautious as too much may prevent the dough from firming properly.
- For a nut-free version, substitute toasted crushed pretzels or additional crushed vanilla wafers.
- If the mixture feels too wet, add a bit more crushed wafers or powdered sugar to reach the desired dough consistency.
- Use good quality bourbon for the best flavor impact.
