Best 8 Classic Vanilla Bourbon Balls Recipes

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.

KENTUCKY BOURBON BALLS

Steps:

• Enjoy!

DERBY-STYLE BOURBON BALLS RECIPE BY TASTY

Steps:

• In a small bowl, combine the crushed walnuts and bourbon. Cover with plastic wrap and let sit overnight.
• Place the graham crackers in a zip-top bag and crush with a rolling pin until the crackers have broken down into crumbs.
• In a large bowl, whisk together the brown sugar, melted butter, and vanilla until the sugar is dissolved.
• Add the crushed graham crackers, soaked walnuts, and chocolate chips and stir to combine.
• Freeze for 10-15 minutes, or until the mixture is firm enough to roll.
• Roll the mixture into small balls, then freeze for another 20 minutes.
• Add the coconut oil to the melted chocolate and stir to combine.
• Coat the balls in the melted chocolate, then sprinkle the tops with crushed walnuts.
• Chill in the refrigerator for 1 hour before serving.
• Enjoy!

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.

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.

STEPH'S BOURBON BALLS

Steps:

• Place the sugar in a shallow bowl, and set aside. Combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well.
• Place the chocolate chips in a microwave-safe bowl, and microwave on High for 1 to 2 minutes to melt the chips. Stir the melted chips until smooth, and beat in the corn syrup and whiskey. Scrape the chocolate mixture into the crumb mixture, and stir well to mix.
• Form the dough into 1-inch balls, and roll each ball in sugar. Place the finished bourbon balls on a cooling rack to finish setting up.

JOY OF COOKING BOURBON BALLS

Steps:

• Sift together cocoa and 1 cup powdered sugar.
• Combine and stir in bourbon and corn syrup.
• Add and mix thoroughly vanilla wafers and pecans.
• Roll mixture into small balls.
• Dredge in remaining 1/2 cup powdered sugar.

CHERRY BOURBON BALLS

Steps:

• In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup.
• In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat.
• Store in an airtight tin for at least a week before serving.