These homemade Kentucky Bourbon Balls are the perfect boozy dessert—rich chocolate meets sweet bourbon in a Southern-style treat you can’t resist. With just a few pantry staples, you’ll whip up a holiday confection that’s as cozy as it is delicious.
Why You’ll Love This Recipe
- No oven needed—mix, chill, and serve straight from the counter
- Ready in about an hour—quick prep, easy chill
- Perfect for holiday gift boxes or cookie trays
- Whiskey-infused centers offer a warm, boozy buzz
- Custom coatings: sugar, cocoa, nuts, or chocolate shell
- Gluten-free option when you swap in GF crackers
- Pantry-friendly ingredients you likely have on hand
- Family fun—kids love rolling balls, adults love tasting
Ingredients
- 2 cups (about 6 oz) graham cracker crumbs (12 sheets; swap digestive biscuits)
- 1 cup (4 oz) finely chopped pecans or walnuts (hazelnuts for a twist)
- ½ cup (4 tbsp) unsalted butter, melted (Kerrygold recommended)
- ½ cup bourbon whiskey (Maker’s Mark or Woodford Reserve)
- 2 cups (8 oz) powdered sugar, plus ½ cup extra for rolling (Domino or Swerve)
- 2 tbsp unsweetened cocoa powder (Hershey’s)
- 8 oz semisweet chocolate chips (Ghirardelli or Nestlé Toll House)
- 1 tbsp coconut oil or vegetable shortening (optional, smooth coating)
- Pinch of salt (balances sweetness)
Directions
- Combine dry mix.
In a large bowl, stir graham crumbs, chopped nuts, cocoa powder, and a pinch of salt until evenly blended. - Add butter and bourbon.
Pour in melted butter and bourbon, then sprinkle in 2 cups powdered sugar. Stir until the dough holds together—add 1–2 tbsp bourbon if too dry. - Chill the dough.
Cover the bowl and chill for 20 minutes so it firms up for easy rolling. - Shape into balls.
Use a 1 Tbsp cookie scoop or clean hands to form 1-inch balls, pressing edges gently. Arrange on a parchment-lined tray. - Dust or coat.
Roll half the balls in extra powdered sugar; for a cocoa finish, use cocoa powder or finely chopped nuts. - Melt chocolate.
In a microwave-safe bowl, heat chocolate chips and coconut oil in 30-second bursts, stirring until silky smooth. - Dip in chocolate (optional).
Use a fork to lower balls into the melted chocolate, tap off excess, and return to the tray. - Final chill.
Refrigerate for 30 minutes, or until chocolate is set and centers are firm.
Servings & Timing
Makes 18–20 balls
Prep Time: 20 minutes
Chill Time: 50 minutes (20 min dough chill + 30 min final chill)
Total Time: 1 hour 10 minutes
Variations
- Spice it up: add ½ tsp cinnamon or pumpkin pie spice to the dry mix.
- Maple twist: swap half the bourbon for pure maple syrup.
- Dark chocolate: use bittersweet chips for extra depth.
- Mint infusion: add a drop of peppermint extract, roll in crushed candy canes.
- Nut-free: replace pecans with sunflower seeds or extra crumbs.
- Rum swap: use aged rum instead of bourbon for a tropical note.
Storage & Reheating
Store in an airtight container in the fridge for up to 2 weeks—though they’ll likely vanish sooner. Freeze for up to 3 months; thaw in the fridge for a couple of hours before serving. No reheating required—best served chilled.
FAQs
Q: My dough feels too wet—what now?
A: Stir in 1–2 Tbsp extra powdered sugar, then chill and reshape.
Q: Can I skip the bourbon?
A: Yes—use strong coffee or almond extract for a kid-friendly version.
Q: Why is my chocolate shell sticky?
A: Make sure the balls are fully chilled before dipping and add coconut oil to the chocolate for a smoother coat.
Q: How far ahead can I make these?
A: You can shape and freeze the balls on a tray, then dip or dust right before guests arrive.
Q: Are these gluten-free?
A: Swap graham crumbs for certified GF cookie crumbs to make them gluten-friendly.
Q: My balls flattened—what happened?
A: Chilling time was too short; chill longer or add more crumbs to firm the dough.
Q: How boozy are these?
A: With ½ cup bourbon, they carry a distinct whiskey note without being overpowering—reduce to ⅓ cup for milder flavor.
Q: Can I double the recipe?
A: Absolutely—just mix in a larger bowl and you’ll get about 36–40 balls.
Conclusion
These Kentucky Bourbon Balls bring together a buttery, crumbly center and a boozy chocolate kick—ideal for holidays, hostess gifts, or an after-dinner treat. Give them a try, leave a comment below, and be sure to explore more homemade dessert recipes on the blog!
Kentucky Bourbon Balls
Ingredients
- 2 cups graham cracker crumbs about 12 sheets, crushed
- 1 cup pecans finely chopped, walnuts or hazelnuts can be used
- 4 tbsp unsalted butter melted, Kerrygold recommended
- 1/2 cup bourbon whiskey Maker’s Mark or Woodford Reserve
- 2 cups powdered sugar plus extra 1/2 cup for rolling
- 2 tbsp unsweetened cocoa powder Hershey’s
- 8 oz semisweet chocolate chips Ghirardelli or Nestlé
- 1 tbsp coconut oil or vegetable shortening, optional
- Salt pinch
Instructions
- In a large bowl, stir together graham cracker crumbs, chopped pecans, cocoa powder, and a pinch of salt until evenly mixed.
- Pour in melted butter and bourbon, then add 2 cups of powdered sugar; stir until the dough holds together when pressed.
- Cover the bowl and chill the mixture for 20 minutes to firm up for easier rolling.
- Use a small scoop or your hands to form 1-inch balls, placing them on a parchment-lined tray.
- Roll half the balls in extra powdered sugar or cocoa powder; set aside.
- Melt semisweet chocolate chips and coconut oil in 30-second intervals in the microwave, stirring until smooth.
- Use a fork to dip remaining balls into melted chocolate, tapping off excess and returning to the tray.
- Chill all balls for an additional 30 minutes or until chocolate is set and centers are firm.
