Maple Pecan Bourbon Balls

Many people love to eat these balls!
#desserts 

Ingredients⌗

  • 8 oz Nilla wafers
  • 1 1/4 cups pecan halves, toasted
  • 6 tbsp maple syrup
  • 1/3 cup cocoa powder
  • 1/4 cup bourbon
  • 1 tsp vanilla extract
  • 1 tsp kosher salt
  • 1/3 powdered sugar
  • 1 1/2 cups melting chocolate (good chips are fine if they’ll melt), I recommend dark but you can’t go wrong

Instructions⌗

  1. Add the Nilla wafers and pecans to a food processor. Pulse hard until everything is reduced to crumbs.
  2. Add in the syrup, cocoa, bourbon, vanilla, salt, and powdered sugar and pulse until everything is combined and mixture starts to form a single large ball.
  3. Line a baking sheet with parchment paper. Scoop the dough onto it in 1-tbsp chunks. Roll each scoop into a neat ball.
  4. Melt the chocolate in a large bowl - I recommend a double boiler on the stove so you can keep it warm as you work.
  5. Using two forks, dip each dough ball in the chocolate, roll to smoothly coat, and tap or shake off any excess. Return the balls to the baking sheet.
  6. Optionally, dust the tops of each ball with powdered sugar while the chocolate is still warm.
  7. Transfer the sheet to the fridge or another cold place and allow to set for at least 20 minutes. At that point, the chocolate should be solid on the outside. Carefully remove each ball and store in an airtight container. You can store at room temperature if you have a cold room, but I recommend keeping them in the fridge so there’s no risk of the chocolate coating melting and sticking.

Makes roughly 28 balls.