Recipe courtesy of Maker's Mark
Recipe courtesy of Maker's Mark
Watch how to make this recipe.
Classic Vanilla Bourbon Balls
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- Total: 20 min
- Cook: 20 min
- Yield: 24 balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 128
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 44 mg
- Total: 20 min
- Cook: 20 min
- Yield: 24 balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 128
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 44 mg
Ingredients
Directions
- In a food processor, finely grind the shortbread. You should have 2 cups crumbs. Add the pecans and confectioners' sugar and pulse until the nuts are chopped. Transfer to a large bowl.
- In a small saucepan, bring the bourbon to a boil. Remove from the heat and add 3/4 cup chocolate chips. Stir until smooth. Pour into the pecan mixture and stir until well-combined. Form into sixteen 1/2-inch balls.
- Place the remaining 1/4 cup chocolate chips in a resealable plastic bag. Microwave in 20 second increments until melted, squeezing the chocolate in the bag to evenly melt. Snip a small hole in one corner and drizzle the chocolate onto the balls. Refrigerate in an airtight container until firm, at least 2 hours and up to 1 week.
