5.0
(4)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Your folders
epicurious.com
5.0
(11)
Your folders
loveandoliveoil.com
Your folders
food52.com
3.0
(4)
Your folders
cooking.nytimes.com
4.0
(803)
Your folders
thesouthernladycooks.com
5.0
(12)
Your folders
tasteofhome.com
5.0
(1)
15 minutes
Your folders
bettycrocker.com
5.0
(2)
Your folders
food.com
5.0
(103)
Your folders
favesouthernrecipes.com
4.0
(6)
Your folders
cooking.nytimes.com
4.0
(258)
Your folders
southernliving.com
Your folders
recipegoldmine.com
Your folders
365daysofbakingandmore.com
Your folders
southernliving.com
3.0
(1)
Your folders
insanelygoodrecipes.com
5.0
(1)
10 minutes
Your folders
cdkitchen.com
Your folders
preppykitchen.com
5.0
(57)
10 minutes
Your folders
food.com
5.0
(3.1k)
20 minutes
Your folders
foodnetwork.com
5.0
(6)
5 minutes