Bourbon Balls
Classic Southern bourbon balls get an upgrade with a rich chocolate coating. Easy, no-bake, and perfect for gifts or holiday treats!
Chocolate covered bourbon balls trace their roots back to 1938 in Frankfort, Kentucky, where Ruth Hanly Booe of the Rebecca Ruth Candy Company first blended two local favorites — bourbon and chocolate — into one irresistible bite. Nearly a century later, these sweet, boozy treats remain a beloved Southern favorite, making it a great recipe for gifting during the holiday season or savoring a little grown-up cheer.
Because these are no-bake, the alcohol doesn’t cook off — so they’re best enjoyed by adults only.
Looking for more no bake edible gift idea? Check out Homemade Divinity Candy or Creamy Pecan Praline Candy.
Recipe at a glance
- Rich flavor: Bourbon, chocolate, and pecans — a perfect trio.
- No baking: Quick and easy to make.
- Make ahead: Tastes even better the next day.
- Customizable: Use your favorite bourbon or spirit.
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Ingredients and tools you will need
Sweet, boozy, and perfectly bite-sized, Kentucky bourbon balls make the ideal holiday gift, party treat, or “just because” dessert. To make these easy bourbon balls, you will need:
See the recipe card for full information on ingredients and quantities.
- Pecans: Toasted and soaked in bourbon for flavor and texture.
- Bourbon: Choose a smooth, good-quality bourbon you’d enjoy sipping — the flavor really shines through.
- Crushed vanilla wafer cookies: Form the base of the dough, adding a subtle sweetness.
- Cocoa powder: Adds depth and balances the bourbon’s warmth.
- Confectioners’ sugar: Sweetens the mixture and helps bind everything together.
- Light corn syrup: Helps everything stick together without drying out.
- Chocolate: Use dark chocolate, semi-sweet, or milk chocolate for the coating — whichever you prefer.
Tools you may find useful:
- Food processor or rolling pin
- Small cookie scoop
- Cookie sheet
Recommended bourbons
Here are some well-regarded bourbon brands you might consider for your recipe and beyond. Pick one you enjoy sipping, because you’ll be able to taste it in your Bourbon Balls.
- Evan Williams – A solid budget-friendly bourbon that still offers good flavor.
- Jim Beam – A classic, widely available brand. Good choice if you want something familiar.
- Bulleit – Slightly higher rye content for a bit of spice, interesting flavor profile.
- Elijah Craig – Known for richer, slightly more mature flavor; a nice step up.
- Maker’s Mark – Smooth and accessible, especially good if you prefer something milder.
Substitutions and variations
- Try different spirits: Swap bourbon for rum, whiskey, or brandy.
- Nut-free version: Replace pecans with finely crushed graham crackers, chocolate wafers, cookie crumbs, or pretzels.
- Extra boozy: Add an extra tablespoon of bourbon to the dough or brush the rolled balls with bourbon before dipping.
- Different coatings: Try white or caramelized chocolate, powdered sugar, or cocoa powder for a unique twist.
- Booze-free: Substitute the bourbon for apple juice or vanilla extract or bourbon-flavored extract diluted in water to make them family friendly.
How to make bourbon balls
Step 1: In a small bowl, combine the pecans and bourbon. Let soak for at least 1 hour, or refrigerate overnight for maximum flavor.
Step 2: In a large bowl, stir together the crushed vanilla wafers, powdered sugar, and cocoa powder. Add the bourbon-soaked pecans and corn syrup. Mix until the dough comes together — it should feel sticky but pliable.
Step 3: Scoop and roll into 1-inch balls. Place on a wax paper or parchment-lined baking sheet and chill for at least 30 minutes (or freeze briefly) until firm.
Step 4: Place the chocolate and coconut oil (if using) in a microwave-safe bowl. Heat in 20–30 second bursts, stirring until smooth. You can also melt the chocolate gently in a saucepan over low heat or in a double boiler.
Step 5: Dip each chilled bourbon ball into the melted chocolate using a fork or dipping tool. Tap off excess chocolate, then place back on the parchment-lined sheet. Before the chocolate sets, sprinkle with chopped pecans, sea salt, or drizzle with white chocolate if desired.
Step 6: Refrigerate until the chocolate hardens, about 20–30 minutes. Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 2 months.
Pro Tip: Lightly wet your hands before rolling the balls — it keeps the mixture from sticking and helps you form smoother, more even balls.
Serving Suggestions
Serve these chocolate-covered bourbon balls:
- On a Christmas cookie tray with Saltine Toffee and Coconut Cornflake Cookies.
- Alongside coffee or Irish cream after dinner.
- As edible gifts in festive tins or boxes lined with parchment paper.
Need a Christmas cocktail to serve alongside these festive treats? Check out Bourbon Milk Punch, Bourbon Eggnog, or Tuaca Pineapple Martini.
Storage and freezing instructions
Storage. Store in an airtight container in the refrigerator for up to 2 weeks.
Freezing. For longer storage, place in a freezer-safe container and store for up to 2 months. Thaw overnight in the fridge.
Frequently asked questions
Absolutely. They actually taste better after a day or two once the flavors have melded.
They can sit at room temperature for a day or two, but for freshness and food safety, store them in the fridge.
Yes — just re-melt a little chocolate and spoon it over the crack to seal.
Technically, yes — but only if you eat a lot of them. Since these are no-bake, the alcohol doesn’t cook off, and each ball contains a small amount of bourbon. You likely won’t feel any effects from one or two, but they’re still considered alcoholic and meant for adults only.
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If you made Bourbon Balls, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Chocolate-Covered Bourbon Balls
Equipment
- food processor for crushing the vanilla wafers
- Rolling Pin for crushing the vanilla wafers
- Small cookie scoop for forming the balls
Ingredients
- 1 cup finely chopped pecans
- 5 tablespoons bourbon or more to taste
- 1 11-ounce box vanilla wafer cookies, finely crushed (about 2 ¾ cups)
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons light corn syrup
- 8 –10 ounces dark semi-sweet, or milk chocolate (chips or chopped)
- 1 teaspoon coconut oil or shortening optional, for smoother melting
- Optional toppings: finely chopped pecans flaky sea salt, or white chocolate drizzle
Instructions
- In a small bowl, combine the chopped pecans and bourbon. Let them soak for at least 1 hour, or cover and refrigerate overnight for a deeper flavor.
- In a large mixing bowl, combine the crushed vanilla wafers, powdered sugar, and cocoa powder. Stir in the bourbon-soaked pecans and corn syrup. Mix until the dough comes together — it should feel slightly sticky but hold its shape.
- Roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet and refrigerate (or freeze) for at least 30 minutes, until firm. Chilling keeps them from falling apart when dipped.
- Place chocolate and coconut oil (if using) in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until melted and smooth. Or melt gently over a double boiler.
- Using a fork or dipping tool, lower each chilled bourbon ball into the melted chocolate. Tap off any excess chocolate, then place the coated balls back onto the parchment-lined sheet.
- Before the chocolate sets, sprinkle with chopped pecans, a pinch of sea salt, or drizzle with melted white chocolate for contrast.
- Chill for 20–30 minutes, or until the chocolate hardens completely. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
Notes
- For a stronger chocolate flavor, use dark or bittersweet chocolate.
- Toasting the pecans before soaking enhances their nutty flavor.
- These make beautiful holiday gifts — wrap them in mini candy cups or parchment-lined tins.
- Because this is a no-bake recipe, the alcohol does not cook off. These bourbon balls are intended for adults only.
These bourbon balls are one of my favorite holiday indulgences. The combination of vanilla wafers, pecans, and a good splash of bourbon creates a rich, smooth flavor that only gets better as they sit.