Classic Bourbon Balls Recipe made with pecans, bourbon, powdered sugar, butter, and chocolate—sweet, boozy, and Southern.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I ever had a bourbon ball, I was probably too young to be eating one (don’t tell my grandma). It was Christmas Eve, the kitchen smelled like cinnamon rolls, ham, and perfume—yes, my aunt always overdid the perfume—and then there was this tray of mysterious little chocolate bites. They looked innocent enough. I popped one in my mouth, and suddenly it was like sweet, nutty, chocolate comfort… with a sharp little zing of bourbon that made me cough and laugh at the same time. My uncle winked and said, “Don’t tell your mom.”
From then on, the Bourbon Balls Recipe became this sort of rite of passage in my family. You knew you’d officially graduated from the “kids’ table” when you were allowed more than one. Even now, when I make them at home, it feels like I’m tying myself back to those nights—messy kitchen counters, people laughing too loud, and that plate of bourbon balls disappearing way faster than the fudge.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Bourbon Balls Recipe?
So here’s the deal: these aren’t just another holiday candy. They’re the kind of treat that makes people stop mid-sentence when they bite into one. They’re creamy but crunchy, sweet but boozy, elegant but ridiculously easy to make. You don’t need fancy baking skills—if you can roll cookie dough into balls, you can master this. And while they look like something you’d pay too much for at a chocolate shop, you and I both know they came together with a bowl, a spoon, and a little bourbon magic.
Ingredient Notes:
Let me walk you through the lineup—it’s short but mighty:
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Pecans – Chop them fine so they don’t overpower the filling. Toast them if you want to get fancy; the nuttiness is incredible.
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Bourbon – Obviously. Pick one you’d actually drink. If it’s harsh in a glass, it’ll be harsh here. I’ve made that mistake. Once.
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Butter – Softened, not melted. You want creamy, not greasy.
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Powdered sugar – The glue that turns everything into a rollable filling.
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Chocolate chips – Semisweet is classic, but dark chocolate adds drama.
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Shortening – Old-fashioned but effective. It keeps the chocolate coating silky.
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Pecan halves – Like a crown on top of each ball, they make these little guys look regal.
How To Make Bourbon Balls?
Step 1: Bourbon soak.
Mix pecans and bourbon in a bowl and let them sit. An hour works, but if you’ve got the patience, overnight makes them even better.
Step 2: Make the base.
Beat your butter until it’s smooth, then add powdered sugar bit by bit. When it looks like frosting, stir in your bourbon-soaked pecans. Too sticky? Add a little more sugar until it feels right.
Step 3: Roll the balls.
Scoop out spoonfuls, roll them into 1-inch balls, and line them up on parchment paper. Pop them in the fridge until they firm up. (This step is dangerous because you’ll be tempted to taste one as-is.)
Step 4: Dip in chocolate.
Melt chocolate and shortening low and slow. Don’t rush it. Use a toothpick to dip each ball, swirl it around, and shake off the extra.
Step 5: Finish with flair.
Press a pecan half on top of each ball before the chocolate sets. Chill until glossy, then try to stop at just one. Spoiler: you won’t.
Storage Options:
Here’s the beauty of bourbon balls—they age like fine whiskey. Store them in an airtight container in the fridge for up to two weeks. Honestly, they taste better after a couple of days because the flavors have time to mingle. You can even freeze them for up to two months. Just don’t hide them in the freezer unless you’re ready to fight off family members who “accidentally” find your stash.
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Variations and Substitutions:
Feeling creative? Here are some ways to spin the classic:
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Try rum balls or swap in Irish whiskey for a smoother kick.
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Use dark chocolate for an elegant edge, or white chocolate if you’re feeling playful.
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Stir a little espresso powder or cinnamon into the filling for a cozy twist.
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Switch out pecans for walnuts, almonds, or even hazelnuts.
What to Serve with Bourbon Balls?
They shine on their own, but if you want to pair them:
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Strong coffee or espresso (the bitterness balances the sweetness).
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A glass of bourbon (lean into the theme).
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A dessert tray with cookies and truffles to impress a crowd.
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Or, let’s be honest—just hand people a plate of these and watch them disappear.
Frequently Asked Questions:
Do bourbon balls actually get you drunk?
Nope. You’d have to eat a mountain of them for that. The flavor is bold, but the booze per bite is tiny.
Can I make them without alcohol?
Yes! Swap bourbon for orange juice, apple cider, or even cold coffee. They won’t be “bourbon” balls, but they’ll still be delicious.
Do they need to stay in the fridge?
Yes. The butter-based filling holds up best when chilled, plus it keeps them fresh longer.
And that’s the beauty of this Bourbon Balls Recipe—simple ingredients, a little Southern charm, and just enough bourbon to make dessert interesting. They’ve been around for generations for a reason. So tell me—are you going to make these for the holidays, or are you planning a “taste test” batch this weekend like I usually do?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bourbon Balls Recipe
Ingredients
- 1 cup finely chopped pecans
- 6 tablespoons bourbon
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 3 cups semisweet chocolate chips
- 3 tablespoons shortening
- Approximately 30 pecan halves for garnish
Instructions
Prepare the Pecans:
- In a small bowl, combine the finely chopped pecans with the bourbon. Cover and allow to rest at room temperature for at least 1 hour, or up to overnight, to allow the flavors to meld.
Prepare the Base Mixture:
- In a medium mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the bourbon-soaked pecans. If the mixture is overly loose, add additional powdered sugar until a rollable consistency is achieved.
Shape the Balls:
- Using a small cookie scoop or spoon, portion the mixture and roll into 1-inch balls. Arrange them on a parchment-lined baking sheet. Refrigerate until firm, approximately 30 minutes.
Prepare the Chocolate Coating:
- In a saucepan set over low heat, melt the chocolate chips with the shortening, stirring constantly until smooth and glossy.
Coat the Bourbon Balls:
- Using a toothpick or fork, dip each chilled ball into the melted chocolate, ensuring it is fully coated. Allow any excess to drip off before returning it to the lined baking sheet.
Garnish and Set:
- While the chocolate is still soft, top each ball with a pecan half. Refrigerate until the coating is firm and set. Serve chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
