Pioneer Woman Bourbon Balls

Pioneer Woman bourbon balls turn vanilla wafers, toasted walnuts and real bourbon into a rich, truffle-like no-bake Christmas candy in just 20 minutes. Save this easy holiday dessert for cocktail parties, New Year's Eve or homemade food gifts, because it's no-bake and make-ahead friendly.

Toast the walnuts first, because that nutty flavor is what keeps the bourbon from tasting harsh. Skip it and the balls come out flat and a little raw-tasting.

Instead of dipping each ball in melted chocolate, I roll them in separate bowls of cocoa, powdered sugar, sprinkles and chopped nuts. That way one batch turns into a mixed tin of treats with no tempering and no mess.

Pioneer Woman Bourbon Balls

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

36

servings

Prep time

20

minutes

Cooking timeminutes

Calories

85

kcal

Finely ground vanilla wafers and walnuts bind with bourbon and maple syrup into a soft, fudgy dough you can roll by hand. Each ball picks up its own coating, so the outside is dusty or crunchy while the inside stays rich and tender.

Ingredients

• 1 (11-oz.) box vanilla wafers
  

• 1 c. toasted walnuts
  

• 1 c. powdered sugar
  

• 1/2 tsp. kosher salt
  

• 1/2 c. bourbon
  

• 2 tbsp. maple syrup
  

• 1 tsp. vanilla bean paste
  

• Unsweetened cocoa powder, powdered sugar, nonpareils, chopped toasted walnuts, or chopped pistachios, for coating
  

Directions

• Grind the base: Combine 1 box vanilla wafers and 1 cup toasted walnuts in a food processor until finely ground, about 15 to 20 seconds. Then add 1 cup powdered sugar and 1/2 teaspoon kosher salt and pulse a few times to combine.
• Transfer to a bowl: Scrape the crumb mixture into a large bowl. That gives you room to stir in the wet ingredients without making a mess.
• Mix in the bourbon: Stir in 1/2 cup bourbon, 2 tablespoons maple syrup and 1 teaspoon vanilla bean paste with a rubber spatula until well combined. The dough should hold together when you squeeze a little in your palm.
• Scoop and roll: Portion the mixture with a 1-tablespoon scoop into 1-inch balls. Then roll each one between your palms until smooth.
• Set up the coatings: Place the balls on a parchment-lined baking sheet. Put your coatings of unsweetened cocoa powder, powdered sugar, nonpareils, chopped toasted walnuts or chopped pistachios in separate bowls.
• Coat the balls: Roll each bourbon ball in a coating until it's covered all over, then set it back on the baking sheet. Serve right away, or cover and refrigerate for up to 5 days.

Tools for this recipe

• Cuisinart 14-cup food processor, OXO medium cookie scoop, Reynolds unbleached parchment paper, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make bourbon balls without alcohol?

Yes, swap the bourbon for an equal amount of strong brewed coffee or apple juice, and add an extra splash of vanilla. The flavor will be milder and less grown-up, but the texture stays the same.

How long do bourbon balls last in the fridge?

Cover them and they keep in the fridge for up to 5 days. The flavor actually mellows and gets better after a day or two, so they're a good make-ahead treat.

Can I use pecans instead of walnuts?

Pecans work well and give a slightly sweeter, buttery flavor. Toast them the same way so they keep that deep nutty taste.

What can I use if I don't have a food processor?

Put the wafers and walnuts in a zip-top bag and crush them with a rolling pin until they're very fine. Then stir everything together in a bowl. The crumbs will be a bit less even, but the balls will still roll fine.

Why are my bourbon balls too sticky to roll?

The most common cause is crumbs that are ground too coarsely, so they can't absorb the liquid. Pulse the mixture a little finer, or chill the dough for 15 minutes before scooping.