Vanilla wafers, cocoa powder and pecans form the base of these boozy, no-bake bonbons that keep up to 2 weeks in the fridge. This recipe comes from Patty Pinner's cookbook Sweets (randomhouse.com).

Source: Midwest Living

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Recipe Summary

prep:
25 mins
stand:
1 hr to 2 hrs plus several hours
Servings:
12
Yield:
about 5 dozen balls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the wafers, pecans, 1 1/2 cups powdered sugar and cocoa powder.

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  • In a small bowl, stir together corn syrup and 1/4 cup bourbon. Add vanilla; mix well. Stir corn syrup mixture mixture into wafer mixture. Mix well with a fork (if necessary, use your hands to bring the mixture together). Cover mixture and let sit at room temperature for 1 to 2 hours. Taste the mixture. If you like, you can add up to 1/4 cup more bourbon, but be sure the mixture is not too moist to form balls. If the mixture is too dry to roll easily, and you don't want to add more bourbon, add more corn syrup.

  • Shape the mixture into 1-inch balls. Roll the balls in powdered sugar to coat. Arrange the balls on a baking sheet lined with wax paper; let stand at room temperature several hours to dry out a little. You may eat these right away, but they taste much better if you allow them to age in an airtight container in the refrigerator for at least 2 days or up to 2 weeks before serving.

To Store:

Place bourbon balls in an airtight container. Chill in the refrigerator for up to 2 weeks.

Nutrition Facts

63 calories; total fat 3g; saturated fatg; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterolmg; sodium 17mg; potassium 23mg; carbohydrates 8g; fiberg; sugar 6g; protein 1g; trans fatty acidg; vitamin a 2IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 3mcg; vitamin b12mcg; calcium 4mg; ironmg.

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