These bourbon balls are a little messy but incredible easy: crush cookies, melt chocolate, mix and shape. No baking -- just be prepared for chocolate-and-bourbon-covered hands.
Rum or Bourbon Balls
- 1 C semisweet chocolate chips
- 1/2 C sugar
- 3 T light corn syrup
- 1/2 C dark rum or bourbon
- 2 1/2 C finely crushed vanilla wafer cookies (~ 10 ounces)
- 1 C finely chopped nuts
- 1/2 C sanding sugar
Melt chocolate chips, either in a double boiler or the microwave. (In the microwave, heat on high for about 2 minutes, stopping to stir every 30 seconds. Don't overheat! Remove from microwave when mostly melted, and stir to melt the rest.) Whisk corn syrup and regular sugar into the chocolate, then add bourbon.
Combine crushed vanilla wafers and nuts in a separate bowl, then add chocolate mixture and stir to blend well. Chill dough in fridge for at least half an hour.
Place remaining 1/2 cup of sugar in shallow bowl. For each cookie, roll 1 tablespoon of dough into a ball, then roll in sanding sugar to coat evenly. If sugar dissolves into cookies too much, roll in sugar a second time or dust with sugar.
You could also try rolling in powdered sugar (coating very generously) or finely crushed nuts, instead of sugar.
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