Bourbon Balls II

Bourbon Balls II


"A favorite recipe that my family has been making for years that we received from a friend of the family. These are great for New Years Eve."


servings 50 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 50 kcal
  • 3%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Combine wafer crumbs, finely chopped pecans, 1 cup confectioners' sugar and cocoa.
  2. Blend the bourbon and the corn syrup together. Add the crumb mixture and mix well. Shape into 1 inch balls and roll in confectioners' sugar. Refrigerate.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 49 Ratings


I just made these today for a Christmas party this weekend. It was funny...when I was measuring the 1/4 shot of bourbon I thought, "what the heck, that doesn't seem like enough" and gave it a qu...

I've been making these for years as gifts and my family can't get enough. I used graham cracker crumbs and often add more bourbon than called for. The confectioners sugar soaks in so dust them a...

OH!! This has got to be the best recipe I have found for Bourbon Balls! It doesnt have a real strong Bourbon taste just enough. Thanks Pamela!!

These are so good. If you have trouble rolling into balls, just refrigerate for a little bit. These have been a real hit in Iraq and brought some joy to my husband and the soldiers he works wi...

This is a wonderful recipe! Even though I tripled the recipe I came out with 52 pieces instead of 154. I also will place them in a cool dark place and sprinkle with more bourbon once a week unti...

I made these tonight, followed the recipe exactly, except it didn't take quite all the liquid.Balled up nicely & they are now "aging" in the fridge. I'm sure they'll be a hit at tomorrow night's...

These are always a hit in my Christmas gift baskets. I make them several days in advance and leave out for 24 hours. Then I refrigerate for a few days. I find that the taste mellows the longer y...

Very good! I roasted my own pecans and added 1/4 tsp. of Penzey’s double-strength vanilla extract. I’ve made this recipe twice so far, with consistent results and rave reviews.

We've made bourbon balls for years - without the 1 C confectioners sugar - much easier to pat into balls and then roll in the confectioners sugar. We grind until fine 1 box of nilla wafers, 1 c...