A no-bake treat combining the rich flavors of bourbon, cocoa, and graham crackers into bite-sized confections. Perfect for holiday gatherings or as a sweet indulgence, these bourbon balls are easy to make and store well in the refrigerator.
YIELD
30 servingsPREP
15 minCOOK
0 minREADY
30 minChef Tips
- Grinding Ingredients: Ensure graham crackers and walnuts are finely ground for a smooth texture. Coarse pieces can make the balls crumbly.
- Bourbon Quality: A mid-range bourbon works well; avoid overly cheap brands as they can impart a harsh flavor.
- Adjusting Consistency: If the mixture feels sticky, chill it for 10 minutes before rolling to make shaping easier.
- Storage: These balls improve in flavor after a day or two as the bourbon melds with other ingredients. They can be stored for up to 2 weeks in the refrigerator or frozen for up to 1 month.
- Pitfall to Avoid: Don’t skip the chilling step before the second sugar coating; it helps the balls hold their shape and prevents the sugar from dissolving.
Optional Variations
- Chocolate-Dipped: After chilling, dip half of each ball in melted dark chocolate and let set on parchment paper for a decadent twist.
- Nut Alternatives: Substitute walnuts with pecans or almonds for a different flavor profile.
- Non-Alcoholic Version: Replace bourbon with apple juice or strong coffee, though the flavor will differ significantly.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the dry mix for a warm, festive note.
Ingredients
Directions
- Prepare Ingredients: If not pre-ground, pulse graham crackers in a food processor until fine crumbs form. Similarly, finely chop walnuts to a consistency similar to the crumbs.
- Mix the Base: In a large mixing bowl, combine graham cracker crumbs, chopped walnuts, cocoa powder, and 1 cup powdered sugar. Stir until evenly mixed.
- Add Wet Ingredients: Pour in the corn syrup and bourbon. Mix thoroughly until the mixture is moist and holds together when pressed. If too dry, add a teaspoon of bourbon; if too wet, add a tablespoon of graham cracker crumbs.
- Shape Balls: Scoop out tablespoon-sized portions and roll into ½-inch balls. Place on a baking sheet lined with parchment paper for easier handling.
- Coat in Sugar: Roll each ball in powdered sugar to coat evenly. Place in a single layer on the baking sheet.
- Chill: Refrigerate the balls for at least 15 minutes to firm up.
- Second Coating: Roll the chilled balls in powdered sugar again for a smooth, snowy finish.
- Store: Transfer to an airtight container and store in the refrigerator. Serve chilled or at room temperature.
Comments
The directions forgot the addition of the syrup and bourbon!
No it didn't!