A classic holiday recipe, no bake bourbon balls are an easy recipe to make during the holiday season. I’ll let you in on a little secret, too.
Crushed vanilla wafers are the secret to this bourbon ball recipe you’ll want to include on every holiday cookie tray for gift giving.
But let’s be honest, I’m not from the deep south. I’m from Northern Illinois. So here’s how this southern candy recipe came to reside in this farm girl’s recipe box…
BOURBON BALLS RECIPE
Our neighbor, Helen, would make a batch of this classic Southern recipe every holiday season and I venture to say, the moms in the neighborhood looked forward to this occasion.
HOW TO MAKE THE BOURBON BALLS
- since these are no bake bourbon balls, really all we need to do to start out is gather our simple ingredients – vanilla wafers, semi-sweet chocolate morsels, corn syrup, pecans, …. and of course, bourbon!.
DO BOURBON BALLS HAVE ALCOHOL
Ummmm, yes. That’s kind of the whole reason behind this southern candy recipe. You’re gonna want to save these for the adult cookie tray around the holidays.
these can be refrigerated for a while, or frozen for later
- dust generously with powdered sugar as the bourbon balls will soak it up
- keep away from kids
- make in advance
- roll in powdered sugar again before serving
- store in an air tight container
Other holiday recipes you’ll love
More No Bake Desserts
- 1¼ lb. spicy bulk pork sausage
- ¼ cup water
- 14 oz. package classic coleslaw mix with cabbage and carrots
- ½ tsp. garlic powder
- 2 Tbsp toasted sesame oil
- 1/4 tsp ground ginger
- 2 Tbsp. green onions, chopped
- 1 Tbsp rice vinegar
- 2 Tbsp. coconut aminos or tamari , or soy sauce for non-keto
- salt and black pepper, to taste
- 1 Tbsp. toasted sesame seeds Optional, for garnish
- Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan. Safety Tip: Wipe off any excess fat that drips down the side of the pan before returning to burner.
- Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add coleslaw mix, garlic powder, sesame oil, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
- Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!
Serving Size:1 grams
Amount Per Serving: Calories: 368Total Fat: 31gSaturated Fat: 9gUnsaturated Fat: 0gCholesterol: 68mgSodium: 726mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 16g
- 6 oz semi-sweet chocolate morsels
- 3 Tbsp white corn syrup
- 1/2 cup bourbon
- 2.5 cups crushed vanilla wafers
- 1 cup finely chopped pecans
- 1/2 cup powdered sugar
- Melt chocolate in a double boiler. (Or, microwave in small increments, stirring each time, until just melted). Remove from heat.
- Add syrup and bourbon. Stir well. In a separate bowl, combine wafers, sugar & nuts. Mix well into chocolate. Let stand for 30 minutes.
- Roll into 1-inch balls. Coat with powdered sugar.
- Store in a tightly covered container.
Serving Size:1 grams
Amount Per Serving: Calories: 103Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 1mgSodium: 32mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 1g