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Category: Candy
Prep Time: Cook Time: Total Time:
2 1/2 cups vanilla wafer crumbs - like Nilla wafers (This uses just about the entire box of cookies)
1/2 cup powdered sugar, sifted
1 cup pecans, finely ground in food processor
6 ounces semisweet chocolate, broken into pieces
1/2 cup bourbon
3 tablespoons light corn syrup
Granulated sugar, for rolling
Place cookie crumbs, powdered sugar and ground pecans in a large bowl and stir to combine.
Melt the chocolate in the microwave (30 second increments at 50% power, stirring after each, until completely melted and smooth). Stir in the bourbon and corn syrup. Add the chocolate mixture to the dry mixture and stir well to combine. Let sit for 30 minutes. Place some granulated sugar in a small bowl and set aside.
Roll the mixture between your palms into 1-inch balls (I used my small cookie scoop), then roll in the granulated sugar to coat. Place the balls in an airtight container, separating layers with aluminum foil or wax paper, and allow flavors to develop by sitting at room temperature overnight. Place in small paper cups to serve, if desired. Yield: 50 bourbon balls
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CHOCOLATE BOURBON BALLS
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Category: Candy
Prep Time: Cook Time: Total Time:
2 1/2 cups vanilla wafer crumbs - like Nilla wafers (This uses just about the entire box of cookies)
1/2 cup powdered sugar, sifted
1 cup pecans, finely ground in food processor
6 ounces semisweet chocolate, broken into pieces
1/2 cup bourbon
3 tablespoons light corn syrup
Granulated sugar, for rolling
Place cookie crumbs, powdered sugar and ground pecans in a large bowl and stir to combine.
Melt the chocolate in the microwave (30 second increments at 50% power, stirring after each, until completely melted and smooth). Stir in the bourbon and corn syrup. Add the chocolate mixture to the dry mixture and stir well to combine. Let sit for 30 minutes. Place some granulated sugar in a small bowl and set aside.
Roll the mixture between your palms into 1-inch balls (I used my small cookie scoop), then roll in the granulated sugar to coat. Place the balls in an airtight container, separating layers with aluminum foil or wax paper, and allow flavors to develop by sitting at room temperature overnight. Place in small paper cups to serve, if desired. Yield: 50 bourbon balls
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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