Best Classic Vanilla Bourbon Balls Recipes

BOURBON BALLS

Steps:

• Add the chopped pecans to a small bowl. Pour whiskey over pecans. Cover with plastic wrap and allow to soak for a minimum of overnight, or for best results, 3-5 of days.
• Stir the pecans occasionally to make sure they all get a chance to soak up the bourbon. If the bourbon gets soaked up before you're ready to make these, I top them off with extra bourbon.
• Line a baking sheet with waxed paper and set aside.
• Add butter to a medium mixing bowl. Using a hand-held electric mixer, beat the butter until it is creamy. Gradually add in powdered sugar, beat until the mixture is dry and crumbly, like coarse sand. Stir in soaked pecans.
• Form dough into 3/4 inch balls and set on the prepared baking sheet. Refrigerate overnight.
• Add chocolate chips and vegetable shortening to a microwave safe bowl. Heat in microwave on high for 30 seconds. Remove from microwave and stir vigorously. Continue as needed, heating for 30-second intervals and stirring until melted.
• Poke a toothpick a 1/4 inch into the top of each ball. Dip in melted chocolate and cover the ball completely, in chocolate, using a spoon as needed to cover the top with chocolate.
• Return the chocolate covered ball to the tray so the chocolate can set. Remove toothpicks and dab a little melted chocolate on the top to cover the toothpick hole.
• Sprinkle top with a few chopped pecans. Continue with the rest of the balls. Place in the fridge overnight to set completely.

BOURBON BALLS

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the pecans in a single layer. Bake until the pecans are toasted and crisp, about 8 to 10 minutes, stirring once halfway through. Immediate transfer to a cutting board to cool.
• In the bowl of a food processor fitted with a steel blade, pulse together the cookie crumbs (if you are starting with whole cookies, make the crumbs now then double-check to make sure you have 2 1/2 cups).
• Add the cooled nuts and salt. Continue to pulse, until the nuts are finely ground but not completely pulverized (you want them in small bits but for them to still have a little bit of texture).
• In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, and molasses until smooth.
• Add to the food processor bowl and pulse until just combined.
• Scoop the mixture into a bowl and give it a few stirs if the ingredients are not evenly combined. Press it into a mass. Let rest at room temperature for 1 hour to allow the crumbs to absorb some of the liquid.
• Arrange anything you'd like to roll the balls in a shallow dish (a low bowl both works well).
• Portion the dough by tablespoonfuls (I like to use a tablespoon scoop like this) and roll into 1-inch balls. Roll the balls in toppings of your choice, then transfer to a storage container (or enjoy IMMEDIATELY!).

BOURBON BALLS

Steps:

• Preheat oven to 325 degrees F.
• Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
• In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.

BOURBON BALLS

Steps:

• Sift the cocoa and 1 cup powdered sugar into a medium bowl. Combine the bourbon and corn syrup and add to the cocoa mixture. Stir in the crushed wafers and pecans, mixing until well blended.
• Shape the mixture into 3/4-inch balls; roll in powdered sugar. Cover and chill at least 20 minutes and up to 2 weeks.

KENTUCKY BOURBON BALLS

Steps:

• Enjoy!

BOURBON BALLS

Steps:

• Stir together first 4 ingredients in a large bowl until well blended.
• In a separate bowl, stir together bourbon and corn syrup until well blended. Stir bourbon mixture into the wafer mixture. Shape into 1-inch balls; roll in powdered sugar. Place finished bourbon balls in a lidded container, cover, and chill at least 30 minutes. Store chilled in a container up to 2 weeks.

BOURBON BALLS

Steps:

• Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
• In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
• Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.

BOURBON BALLS

Steps:

• Method:
• Mix all together and shape in small balls the size of a large cherry, and roll in confectioner's sugar. Makes about 40 balls, depending upon the size.

FUDGY BOURBON BALLS

Steps:

• In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
• In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
• Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.