Kentucky Bourbon Balls (No Bake!)
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Bourbon Balls have been made in the USA since the 1930s, and come from Kentucky. Which totally makes sense given Kentucky is the bourbon capital of the world and we call these Bourbon Balls and not Whiskey Balls, or Boozy Balls! That said… Boozy Balls has a fun ring to it, so maybe I’ll just call them that anyway!
They’re the kind of dessert that makes you look like you’ve spent hours in the kitchen – even if the reality is closer to a quick spin with a mixing bowl.
Love holiday gifting? Try giving out Mini Pecan Pies, Mini Pumpkin Pies, Candy Cane Cookies, or Christmas Spritz Cookies!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
So, how do they taste?
Well, chocolate and bourbon were made for each other. These goodies are rich, chocolatey, and have that smooth hint of bourbon that makes everyone go, “Wow, these are amazing!” Whether you’re whipping them up for the holidays, a party, or just because you deserve something delicious, bourbon balls are ridiculously easy to make and fun to share.
Why you’ll love this
- Easy to make. One of the best things about bourbon balls is they’re ridiculously quick and easy to make. There’s no oven involved, and you can whip up a batch in about 15 minutes flat. That’s it! Once you mix everything together and roll them into bite-sized balls, they just need a little chill time in the fridge to set.
- Perfect for holidays. A classic treat that’s always a hit at parties and gatherings.
- Adaptable. Change it up with Kahlua, rum or Irish whiskey.
- Serve these bourbon balls as part of a holiday dessert platter, or package them in decorative boxes for gift-giving.
If you’re looking for another festive holiday dessert, consider serving my No-Bake Christmas Cheesecake (White Chocolate & Cranberry) with its creamy filling and tart cranberry topping.
FAQs
Yes, you can substitute the bourbon with vanilla bourbon extract (Trader Joe’s makes one!) for a non-alcoholic version.
Yes, you can use walnuts, almonds, or even hazelnuts instead of pecans.
You can make bourbon balls up to a week in advance. They actually improve in flavor after sitting for a couple of days.
Nope! You can roll them in chopped nuts, candy melts, or melt chocolate chips and dip them in.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Vanilla wafers. Provides the base for the bourbon balls. You can substitute with graham cracker crumbs or other cookie crumbs if preferred.
- Pecans. Adds crunch and flavor. Toasting them enhances their nutty flavor. Walnuts can be used as an alternative.
- Powdered sugar. Also known as confectioners’ sugar, it sweetens and binds the mixture. Necessary for the coating as well.
- Cocoa powder. Adds a rich chocolate flavor. Use unsweetened cocoa powder for the best results.
- Good Bourbon. The star ingredient, the bourbon flavor provides warmth and depth of flavor. Choose your favorite bourbon that you enjoy. Jim Beam, Maker’s Mark, Woodford Reserve etc (or do what I do use Jack Daniel’s… shhh) all work! Don’t be tempted to overdo the booze, the first 3 batches I made, you could light your breath on fire. Go easy on the amount of Bourbon!
- Light corn syrup. Helps bind the mixture and adds sweetness. Honey or maple syrup can be used as a substitute. Dark corn syrup doesn’t work as well.
- Vanilla extract. Enhances the overall flavor. Almond extract can be used for a different twist.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Crush the vanilla wafer cookies into fine crumbs, and chop the pecans finely. Use a rolling pin and a zip lock bag or a food processor to make it easy. Measure out the powdered sugar, cocoa powder, bourbon, corn syrup, and vanilla extract. Separate 1/2 cup of powdered sugar and 2 tablespoons of cocoa powder for rolling.
Toast the Pecans. In a dry skillet over medium heat, toast the chopped pecans for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Allow them to cool.
Mix the Ingredients
In a large bowl, combine the crushed vanilla wafers, toasted pecans, powdered sugar, and cocoa powder. Stir in the bourbon, corn syrup, and vanilla extract until the mixture is well combined and forms a dough.
Shape the balls. Using a small cookie scoop, a tea spoon or your hands, shape the dough and roll into balls. I make mine 1-inch balls, but you could go smaller, since the combination of chocolate and bourbon is very rich.
Roll the Bourbon Balls. In a small bowl, mix together the additional 1/2 cup powdered sugar and 2 tablespoons cocoa powder. Roll the balls in the powdered sugar and cocoa powder mixture to coat.
Chill. Place the bourbon balls on a baking sheet lined with parchment paper or wax paper. Refrigerator for at least 2 hours to allow the flavors to meld and the balls to firm up. Bourbon Balls do not need to be refrigerated past the original chill time to firm them up!
Serve. Serve the bourbon balls chilled or at room temperature. Enjoy!
Variations
Don’t have pecans? Try walnuts or almonds. Not a fan of bourbon? Swap it out for rum. It’s hard to mess these up, and they always deliver big on flavor.
Kylee’s Notes
Use quality bourbon. The flavor of the bourbon is prominent, so choose one you enjoy drinking.
Make ahead. Bourbon balls taste even better after sitting for a day or two, allowing the flavors to meld.
Store properly.
How to store Bourbon Balls
Keep bourbon balls in an airtight container in the refrigerator for up to 2 weeks.
Freezing instructions
Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag. They can be frozen for up to 3 months.
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Bourbon Balls
Ingredients
- 1 cup vanilla wafers finely crushed. about 25 regular sized – 90grams
- 1 cup pecans, finely chopped 100 grams
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons bourbon
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar for rolling
- 2 tablespoons cocoa powder for rolling
Instructions
Get Prepped
- Crush the vanilla wafers until you have 1 cup. Same with the pecans. Measure out the powdered sugar, cocoa powder, bourbon, corn syrup, and vanilla extract.
Toast the Pecans
- In a dry skillet over medium heat, toast 1 cup pecans, finely chopped for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Allow them to cool.
Mix the Ingredients
- In a large bowl, combine 1 cup vanilla wafers, toasted pecans, 1 cup powdered sugar, and 2 tablespoons cocoa powder. Stir in the 2 tablespoons bourbon, 2 tablespoons light corn syrup, and 1/2 teaspoon vanilla extract until the mixture is well combined and forms a dough.
Shape the Balls
- Using a small cookie scoop or your hands, shape the mixture into 1-inch balls.
Roll the Balls
- In a small bowl, mix together the additional 1/2 cup powdered sugar and 2 tablespoons cocoa powder.
- Roll each ball in the powdered sugar and cocoa powder mixture to coat.
Chill
- Place the bourbon balls on a baking sheet lined with parchment paper. Refrigerate for at least 2 hours to allow the flavors to meld and the balls to firm up.
Serve
- Serve the bourbon balls chilled or at room temperature. Enjoy!
Notes
• Use quality bourbon. The flavor of the bourbon is prominent, so choose one you enjoy drinking.
• Make ahead. Bourbon balls taste even better after sitting for a day or two, allowing the flavors to meld.
• Store properly. Keep bourbon balls in an airtight container in the refrigerator to maintain their texture and flavor.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
These sound really good. However, I am allergic to tree nuts and peanuts. Can you suggest a yummy substitute for the pecans?
Hi Bobbi – sorry, I am not a qualified nutritionist, so couldn’t tell you for sure. Maybe some sunflower seeds, or pumpkin seeds? Or leave them out altogether.