Chocolate Whiskey Balls
Ingredients
36
servings
- 1 cup finely chopped pecans
- 1 cup finely crumbled chocolate wafer cookies
- 1 cup powdered sugar
- 1 1/2 tbsp light Karo syrup
- 1/4 cup whiskey
- Powdered sugar for rolling
Step-by-Step Instructions
- Preheat your oven to 350°F.
- Toast the pecans by arranging them in a single layer on a cookie sheet and bake for 10 minutes in the preheated oven (alternatively, 2-3 minutes in the microwave works, as well). Let cool completely.
- Finely crush the chocolate wafers and toasted pecans (easiest in the food processor).
- In a large bowl, combine the wafers, pecans, powdered sugar, corn syrup and whiskey. Mix until a thick dough is formed.
- Rolling the dough between your hands, form one-inch balls. Roll the balls in powdered sugar to coat completely. Store in an airtight container.
Common Problems and Solutions
Q: Why is my dough too dry or crumbly?
A: Add whiskey one teaspoon at a time until the mixture just holds together. The dough should be slightly sticky but formable into balls.
Q: Can I taste the alcohol in the finished product?
A: Yes, since these are no-bake, you'll taste the whiskey. If you prefer less alcohol flavor, reduce to 2-3 tablespoons whiskey and add a bit more corn syrup.
Tips and Techniques
Let the pecans cool completely before processing or they’ll release oils and make the mixture greasy. These actually taste better after a day or two as the flavors meld, so make them ahead for best results.
Ingredient Substitutions
- whiskey: bourbon or dark rum
- chocolate wafer cookies: Oreos with filling removed, or graham crackers plus 2 tbsp cocoa powder
- pecans: walnuts or toasted almonds
Equipment Needed
- food processor
- cookie sheet
- mixing bowl
- airtight container
Historical Context
No-bake bourbon and whiskey balls became popular in the South during the mid-20th century as an easy, boozy holiday treat that didn’t require precious oven space during busy baking seasons.
