Description
This Whiskey Ball recipe is a yummy, no-bake dessert that packs a ton of flavor and texture into small sweet bites! The recipe makes a small batch, meaning you won’t have piles of leftovers. It’s perfect for a small family gathering or office party and they are always a favorite Christmas treat. They are also called Rum Balls, Whiskey Kisses, Bourbon Balls, and Kentucky Bourbon Balls.
Ingredients
Units
Scale
- 5 Cups Nilla Wafers, finely crushed (1 cup of crumbs total)
- 3/4 Cup Powdered Sugar
- 3/4 Cup Pecans, finely chopped
- 1/4 Cup Bourbon, Whiskey, or Spiced Rum
- 2 Tablespoons Corn Syrup (optional, see notes)
- 1 Tablespoons Cocoa Powder
- 1/2 Teaspoon Salt (optional)
Optional Garnishes:
- 1/4 Cup Powdered Sugar
- 1/4 Cup Cocoa Powder
- 1/2 Cup Finely Crushed Nilla Wafers
- 1/2 cup Finely Chopped Pecans or Walnuts
- 1/2 cup Toasted Coconut
Supplies Needed
- 1-Inch Cookie Scoop
- Large Mixing Bowl
- Small Mixing Bowl
- Rubber Spatula
- Rubber Gloves
- Dry Ingredient Measuring Cups
- Measuring Spoons
- Small Bowls
- Parchment Paper
- 9x13 Baking Sheet (optional)
Instructions
- Line a 9×13 baking sheet with parchment paper and set aside.
- Make sure your cookie crumbs and finely chopped pecans or walnuts don’t have any big chunks. You want them to be similar to dry sand so they mix into your ingredients seamlessly.I pulse mine in a food processor to achieve this.
- In a large mixing bowl, combine the crushed Nilla wafers, salt, and finely chopped walnuts.
- Sift the powdered sugar and cocoa powder into the walnut mixture. Stir the walnut and Nilla wafers mixture until thoroughly combined.
- In a small mixing bowl, combine the corn syrup and rum. Mix until the syrup is dissolved.
- Pour over the Nilla wafer mixture and mixture until it starts to get a thick consistency.
- Grab your rubber gloves and, without too much smashing, finish combining the mixture. It will be like cookie dough.
- Using a 1-inch cookie scoop, roll the mixture into 1-inch balls and place them on the prepared pan.
- Choose your toppings and place them in small bowls. Once you’re ready to coat them, re-roll the balls right before rolling them in the toppings of your choice. Place back on the pan and enjoy!
Notes
- Store in an airtight container in a cold, dry room for up to 5 days. You can store these in the fridge, but there’s a possibility the coatings will get gooey from the added moisture. These are best when served the same day they’re made. I do not suggest freezing.
- As the rum balls sit, the bottoms will flatten a bit, but it’s nice because then they’re not rolling all over the place when being served.
- This is optional, but sometimes light corn syrup (around 2 tablespoons) is mixed with the whiskey before it’s added to the dry ingredients. This helps bind the balls together. I don’t usually do this, but it’s a good idea if you’re struggling to keep the balls intact. You can also use maple syrup or honey in place of the corn syrup. Dark corn syrup works as well.
- You can use honey in place of the corn syrup. Dark corn syrup works as well.
- If your mixture is dry before rolling, add about a ½ tablespoon of rum at a time until it reaches the right consistency.
- You can use pecans in place of the walnuts.
- If you roll a ball and hold it flat in your hand and it seems to slowly melt, your mixture is too soft. Simply add more crushed cookies, ¼ cup at a time until the right consistency is reached.
- It’s important to note that these do not get baked, which means the alcohol is not reduced in any manner. These are best for the 21 and over crowd (or the legal drinking age in your area).
- Prep Time: 20
- Category: Dessert
- Method: No Bake
- Cuisine: American
