Hamdi Saidani These Pioneer Woman Bourbon Balls are little no-bake chocolate truffles spiked with real bourbon, rolled together in a food processor with vanilla wafers, toasted walnuts, maple syrup, and powdered sugar. Twenty minutes from start to finished tray. No oven, no stovetop, no waiting around for anything to set.
Roll them in cocoa powder, powdered sugar, crushed nuts, or Christmas sprinkles, whatever fits the vibe. Pack a few into a little tin and you’ve got a homemade holiday candy gift that tastes like it came from a Kentucky candy shop.
How To Toast the Walnuts
Spread them on a baking sheet and toast at 350°F for 6 to 8 minutes until they darken a bit and smell nutty. You can also do it in a dry skillet over medium heat, shaking the pan often, for about 5 minutes.
Toasting is the only cooking in this entire recipe, so don’t skip it. Raw walnuts taste flat and chalky. Toasted walnuts add a warm, roasted flavor that makes these bourbon balls taste rich instead of just sweet.
Bourbon Balls Ingredients
- 1 (11-ounce) box vanilla wafers
- 1 cup toasted walnuts
- 1 cup powdered sugar
- 1/2 teaspoon kosher salt
- 1/2 cup bourbon
- 2 tablespoons maple syrup
- 1 teaspoon vanilla bean paste
- Unsweetened cocoa powder, powdered sugar, nonpareils, chopped toasted walnuts, or chopped pistachios, for coating
How To Make Pioneer Woman Bourbon Balls
- Grind the Base: Combine the vanilla wafers and toasted walnuts in a food processor and pulse until finely ground, 15 to 20 seconds. Add the powdered sugar and salt and pulse a few more times to combine. Transfer to a large bowl.
- Mix and Roll: Stir in the bourbon, maple syrup, and vanilla bean paste with a rubber spatula until everything is well combined. Using a 1-tablespoon scoop, portion the mixture into 1-inch balls, rolling them between your palms until smooth.
- Coat and Serve: Place your coatings in separate bowls. Roll each bourbon ball in whichever coating you like until fully covered. Set them on a parchment-lined baking sheet. Serve right away or cover and refrigerate for up to 5 days.
Which Coating To Choose
Cocoa powder gives them a truffle look and adds a bitter edge that balances the sweetness. Powdered sugar is the classic choice, clean and white and simple. Crushed pistachios or walnuts add color and crunch.
Do a mix. Roll a third in cocoa, a third in powdered sugar, a third in nuts, and pile them all together on a tray or in a tin. They look better when there’s variety, and everyone gets to pick their favorite.
Can Kids Eat These
No. There’s a full half cup of bourbon in the batch and it doesn’t cook off because nothing gets baked or heated. The alcohol stays right where you put it.
That’s part of what makes them special. They’re a grown-ups-only Christmas candy that you can make while the kids decorate cookies. If you want a kid-friendly version, swap the bourbon for strong brewed coffee.
How To Store
Keep bourbon balls in an airtight container in the fridge for up to 5 days. The flavor actually gets better after a day or two as the bourbon mellows into the vanilla wafer base. Don’t freeze them. The texture changes and the coatings get sticky once they thaw.
Nutrition
- Calories: 75 kcal (estimated)
Try More Recipes
Pioneer Woman Bourbon Balls
Description
These Pioneer Woman Bourbon Balls are little no-bake chocolate truffles spiked with real bourbon, rolled together in a food processor with vanilla wafers, toasted walnuts, maple syrup, and powdered sugar. Twenty minutes from start to finished tray. No oven, no stovetop, no waiting around for anything to set.
Roll them in cocoa powder, powdered sugar, crushed nuts, or Christmas sprinkles, whatever fits the vibe. Pack a few into a little tin and you’ve got a homemade holiday candy gift that tastes like it came from a Kentucky candy shop.
Ingredients
Instructions
- Grind the Base: Combine the vanilla wafers and toasted walnuts in a food processor and pulse until finely ground, 15 to 20 seconds. Add the powdered sugar and salt and pulse a few more times to combine. Transfer to a large bowl.
- Mix and Roll: Stir in the bourbon, maple syrup, and vanilla bean paste with a rubber spatula until everything is well combined. Using a 1-tablespoon scoop, portion the mixture into 1-inch balls, rolling them between your palms until smooth.
- Coat and Serve: Place your coatings in separate bowls. Roll each bourbon ball in whichever coating you like until fully covered. Set them on a parchment-lined baking sheet. Serve right away or cover and refrigerate for up to 5 days.
