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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


Recipe Summary

25 mins
1 hr
1 hr 25 mins
about 5 dozen balls


Ingredient Checklist


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

  • 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; fat 3g; carbohydrates 8g; mono fat 2g; poly fat 1g; sugars 6g; protein 1g; vitamin a 1.6IU; niacin equivalents 0.2mg; folate 2.9mcg; sodium 17mg; potassium 23mg; calcium 4mg; iron 0.2mg.