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Bourbon Balls

Bourbon Balls

Course Candy, Dessert
Cuisine American
Keyword best-bourbon-balls-recipe, bourbon-balls-recipe, butter-pecan-bourbon-balls
Prep Time 20 minutes
Chill time 8 hours
Total Time 8 hours 20 minutes
Servings 48 bourbon balls


  • 1 ½ cups roughly chopped pecans (Plus 18-20 pecan halves for garnishing) toasted
  • 2 11.3 oz packages pecan shortbread cookies i.e. Pecan Sandies
  • 1 cup powdered sugar
  • ½ cup Bourbon
  • ½ cup salted butter melted
  • ¼ cup light corn syrup
  • 2 tsp pure vanilla extract
  • 2 cups semi sweet or milk chocolate baking chips
  • 1 Tbsp solid vegetable shortening
  • cup toffee bits (bits-o-brickle) for garnishing
  • 1 cup powdered sugar for rolling


  • Spread chopped pecans and pecan halves in a single layer on a baking sheet. Toast in a preheated 350°F for 6-8 minutes. Set aside to cool.
  • Crush pecan shortbread cookies using a food processor until fine crumbs. Add to a mixing bowl with chopped pecans and powdered sugar. Mix together.
  • In a separate bowl or large measuring cup, whisk together Bourbon, butter, corn syrup and vanilla until fully combined. Pour into crumbs and mix until fully moistened.
  • Transfer to an airtight container and chill for 4 hours or overnight to set.
  • To make: Roll into 1-inch bite size balls. (Similar to a meatball.) Place onto a parchment lined pan and keep chilled, or pop into the freezer, while working in batches to coat.
  • To dip in chocolate: Melt chocolate with shortening in a double boiler over gently simmering water until smooth. Use two forks or a toothpick to dip the balls into chocolate to coat. Place onto a parchment lined tray. Immediately top one third with a single pecan half and sprinkle remaining with toffee bits. Chill until set.
  • To roll in powdered sugar: Pour 1 cup powdered sugar into a shallow dish. Roll one third of bourbon balls in powdered sugar until coated on all sides.
  • Store chilled in an airtight container for 3-5 days before serving.
  • May be kept chilled in an airtight container for up to 4 weeks.


  • Due to the amount of moisture in the filling, it's necessary for the filling to chill and solidify before rolling into balls. Don't expect to be able to form into rounds immediately, allow ample time for chilling.
  • I recommend separating into thirds. One third is rolled in powdered sugar, then the rest are dipped in chocolate. Sprinkle the tops of one third with toffee bits and remaining with a single pecan half. You can also roll some in cocoa powder, if that's your preference.
  • These must be kept chilled until just before dipping in chocolate or rolling in powdered sugar. If you're working in batches, keep them chilled until you're ready to work with them.