Bourbon Balls With Vanilla Wafers

BOURBON BALLS II



Bourbon Balls II image

A favorite recipe that my family has been making for years that we received from a friend of the family. These are great for New Years Eve.

Recipe From allrecipes.com

Provided by Pamela Maret

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 48

Number Of Ingredients: 7

1 cup vanilla wafer crumbs
1 cup chopped pecans
1 cup confectioners' sugar
2 teaspoons unsweetened cocoa powder
¼ cup bourbon
1 ½ teaspoons light corn syrup
⅓ cup confectioners' sugar for decoration
Calories50.2 calories
Carbohydrate6.5 g
Fat2.4 g
Fiber0.3 g
Protein0.4 g
SaturatedFat0.3 g
Sodium11.7 mg
Sugar3.4 g

Steps:

  • Combine wafer crumbs, finely chopped pecans, 1 cup confectioners' sugar and cocoa.
  • Blend the bourbon and the corn syrup together. Add the crumb mixture and mix well. Shape into 1 inch balls and roll in confectioners' sugar. Refrigerate.


BOURBON BALLS



Bourbon Balls image

Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla wafers hold all the chocolatey goodness together. Buy an 11-ounce box and remove two dozen wafers to save for another use, like Banana Pudding.

Recipe From epicurious.com

Provided by Editors of Garden & Gun

Categories     Cookies     Bourbon     Chocolate     Dessert     Pecan     HarperCollins     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 48, serves 24

Number Of Ingredients: 11

2 cups crushed vanilla wafers (about 8 ounces)
1 cup finely chopped toasted pecans
8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped
1/2 cup heavy cream
1/4 cup light corn syrup
1 teaspoon ground cinnamon
1/3 cup bourbon
Optional coatings:
Finely ground vanilla wafers
Finely chopped pecans or other nuts
Dusting of cocoa powder, cinnamon sugar, or confectioner's sugar

Steps:

  • Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
  • In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
  • Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.


STEPH'S BOURBON BALLS



Steph's Bourbon Balls image

These bourbon balls are my signature Christmas candy. You'll get requests to make these every year!

Recipe From allrecipes.com

Provided by Steph T.

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 40m

Yield 20

Number Of Ingredients: 7

½ cup white sugar
2 ½ cups vanilla wafer crumbs
½ cup confectioners' sugar
1 cup chopped pecans
2 cups semisweet chocolate chips
3 tablespoons light corn syrup
¼ cup bourbon whiskey
Calories271.9 calories
Carbohydrate37.8 g
Fat13.3 g
Fiber2 g
Protein2.2 g
SaturatedFat4.4 g
Sodium72.7 mg
Sugar18.3 g

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.


BOURBON BALLS



Bourbon Balls image

The sweet kick of bourbon in these confections will transport you straight to Kentucky. We dipped the pieces in a bittersweet chocolate coating and topped them off with crunchy pecan. The result is a Derby-worthy treat you can make and enjoy all year round.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 25 bourbon balls

Number Of Ingredients: 11

3 1/2 cups vanilla wafer cookies (about 8 ounces), such as Nilla Wafers
1 1/4 cups pecan halves
1/3 cup unsweetened cocoa powder
1/3 cup confectioners' sugar
1/4 cup bourbon
1/4 cup dark corn syrup
1 teaspoon pure vanilla extract
Pinch kosher salt
6 ounces bittersweet chocolate, chopped
1 tablespoon coconut oil or vegetable shortening
25 pecan halves

Steps:

  • For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
  • Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they're smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
  • For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
  • Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.


BOURBON BALLS



Bourbon Balls image

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Time 40m

Yield 3 dozen, about 12 servings

Number Of Ingredients: 6

1 cup pecans
8 ounces vanilla wafers, enough to make 2 cups
1/2 cup unsweetened Dutch-processed cocoa, divided
1 cup confectioners' sugar, divided
1/4 cup light corn syrup
1/4 cup bourbon

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.


BOURBON BALLS



Bourbon Balls image

Yum! These were a unanimous hit among the Kitchen Crew... even with those who wouldn't normally opt for Bourbon. I do suggest that you lessen the amount of alcohol a bit if you're not used to the flavor, as it does come through the chocolate quite prominently.

Recipe From justapinch.com

Provided by Opal Jackson-Cakmak

Categories     Other Desserts

Time 45m

Number Of Ingredients: 7

1 c fine vanilla wafer crumbs
1 c finely chopped pecans
1 c confectioners sugar
2 Tbsp unsweetened cocoa powder
1/4 c bourbon
1 tablespoon plus 1 1/2 teaspoon light corn syrup
confectioners sugar sifted

Steps:

  • 1. Thoroughly combine 1 crushed vanilla wafer crumbs, chopped pecans, 1 cup confectioners' sugar, and the cocoa.
  • 2. In a separate bowl, blend the bourbon and corn syrup.
  • 3. Stir this bourbon mixture into the dry mixture; blend well. Cover and chill for at least a few hours.
  • 4. Sift about 1/2 to 1 cup of confectioners' sugar on a cookie sheet.
  • 5. Shape small bits of the dough into balls and roll them in the confectioners'.
  • 6. Store in refrigerator in tightly covered containers. Make these a few days in advance for best flavor, and roll in confectioners' sugar again before serving, if desired.
  • 7. These can also be frozen for longer storage. Makes about 3 dozen bourbon balls.




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  2. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the pecans in a single layer. Bake until the pecans are toasted and crisp, about 8 to 10 minutes, stirring once halfway through. Immediate transfer to a cutting board to cool.
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  1. Toast pecans. Put them in your toaster or oven for just a few minutes at 400*. Do not look away or they will burn.
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