Description
Delicious and easy-to-make Bourbon Balls featuring crushed vanilla wafers, toasted pecans, cocoa powder, and bourbon, coated in powdered sugar. These no-bake treats are perfect for parties or holiday gatherings, with a rich, nutty flavor and a boozy kick.
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, plus extra 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 the cookies in a large ziptop bag and crush them finely using a meat mallet or rolling pin.
- Mix Dry Ingredients: In a large bowl, combine the cookie crumbs, finely chopped toasted pecans, unsweetened cocoa powder, and 1 1/2 cups powdered sugar. Stir them together until well combined.
- Prepare Bourbon Mixture: In a small bowl, whisk together the bourbon, vanilla extract, and light corn syrup until smooth and combined.
- Combine Wet and Dry Mixtures: Add the bourbon mixture to the bowl with the dry ingredients. Stir thoroughly until a thick, dough-like mixture forms.
- Form the Balls: Using a cookie scoop or tablespoon measure, portion out the dough and roll each portion into roughly 1-inch balls with your hands.
- Coat with Powdered Sugar: Place some powdered sugar in a medium bowl. Roll each bourbon ball in the powdered sugar until fully coated.
- Chill: Place the coated bourbon balls in a sealed container and refrigerate them for at least one hour to set.
- Storage: Keep the bourbon balls stored in an airtight container in the refrigerator for up to two weeks for optimal freshness.
Notes
- You can use gluten-free vanilla wafers to make this recipe gluten free.
- For a stronger bourbon flavor, consider letting the mixture rest overnight before rolling.
- These treats can be stored in the freezer wrapped tightly for up to 3 months; thaw before serving.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
- Handle the dough gently as it can be a bit sticky; powdered sugar coating helps to prevent sticking.
