Whiskey Balls
Submitted by evavgeline101
No-bake bourbon whiskey balls rolled in powdered sugar with vanilla wafer crumbs, pecans, and cocoa. A classic Southern holiday treat that gets better the longer it chills.
YIELD
36 servingsPREP
17 minCOOK
20 minREADY
3 hrsDown South, it ain’t the holidays without a tin of bourbon balls tucked in the back of the fridge. These no-bake bites are a staple of every Christmas cookie swap, Derby Day party, and “just because it’s Wednesday” occasion.
Vanilla wafer crumbs, chopped pecans, and cocoa get bound together with bourbon and corn syrup into a fudgy, boozy dough. Roll them walnut-sized, dust them thick in powdered sugar, and let them chill overnight so the flavors marry.
The longer they sit, the smoother the bourbon flavor gets. By day two, they’re pure velvet.
Chef Tips
- Use good bourbon you’d actually drink; cheap stuff tastes harsh even in a small bite like this
- Chill the mixture for 20 minutes if it feels too sticky to roll; cold dough shapes much easier
- Store in a single layer in an airtight container; they keep in the fridge for up to two weeks and actually improve with time
- Rye whiskey works as a substitute if that’s more your speed
Ingredients
Directions
Blend together the crumbs, nuts, cocoa, 1 cup confectioner’s sugar, Bourbon, corn syrup, and a dash of salt.
Form into small balls the size of walnuts.
Roll each ball in the remaining 1 cup confectioner’s sugar and place on a cookie sheet.
Chill in the refrigerator for several hours or overnight.
Note: It is traditional in the South to use Bourbon, but rye may also be used.
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