Bourbon Balls
Indulge in the rich blend of chocolate, bourbon, and toasted pecans with these delectable Bourbon Pecan Chocolate Balls. Perfect for holiday gatherings or as a special treat any time of year, these delightful cookies offer a satisfying crunch and a burst of flavor in every bite. Enjoy the irresistible combination of sweet vanilla wafers and decadent chocolate, enhanced by the warm notes of bourbon and the nutty crunch of pecans. Make a batch ahead of time to let the flavors meld together, creating a truly irresistible treat that will leave everyone coming back for more.
— Constant Cookbook
Ingredients
- 1 box vanilla wafers, broken into pieces
- 6 oz. semisweet chocolate, finely chopped
- 1/2 cup firmly packed light brown sugar
- 1/4 cup light corn syrup
- 1/3 cup bourbon
- Pinch of salt
- 2 cups pecans, lightly toasted and finely
- chopped
Instructions
- Working in batches, finely crush the vanilla wafers in a food processor, or place them in a heavy-duty plastic bag and crush them with a rolling pin.
- In the top of a double boiler set over barely simmering water, melt the chocolate. Remove from the heat. Add the brown sugar, corn syrup, bourbon and salt and stir to blend. Stir in the crushed vanilla wafers and half of the pecans.
- Spread the remaining pecans on a plate. Using your hands, shape the dough into 1-inch balls. Roll the balls in the nuts to coat evenly. Arrange the balls in layers, separated by waxed paper, in a tightly covered container. Refrigerate for 24 hours before serving to blend the flavors. Makes about 4 1/2 dozen cookies.
- <b>Make-Ahead Tip:</b> These cookies will keep, refrigerated, for up to 2 weeks. Adapted from Williams-Sonoma Collection Series, <i>Cookies,</i> by Marie Simmons (Simon &amp; Schuster, 2002).
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