Bourbon Rum Balls No Bake Cookies Recipes

Steps:

• In a large bowl, stir together vanilla wafers, confectioners sugar, pecans, corn syrup, cocoa and bourbon (rum) until thoroughly combined.
• Shape into 1 inch balls.
• Pour granulated sugar in a pie plate then roll balls in the sugar.
• Store in an airtight container for up to 2 weeks.
• DOES NOT FREEZE WELL!

Steps:

• Place wafers and pecans in food processor and pulse till crumbly.
• Add remaining ingredients and pulse till smooth.
• Shape into balls about 1 inch in diameter.
• Roll in powdered sugar and chill.
• This mixture is sticky, so keep finger and palms of hands dusted with sugar while shaping cookies.
• It helps if hands and kitchen is cool.

Steps:

• Crush Vanilla Wafers by putting in bag and smashing with a rolling pin or putting in a food processor or blender. Add Bourbon (your alcohol of choice) and set aside.
• Melt chocolate chips gradually eight in the microwave or over a double boiler.
• Add sweetened condensed milk to the melted chocolate, stir into the crushed cookie mixture.
• Roll into about 1" balls and then roll in the powdered chocolate milk mix. Place on a wax paper lined cookie sheet and allow to set.
• Store in a tin or tightly covered container and kept in the refrigerator for at least one week.
• They get better with age!

Steps:

• Bring about 1 inch of water to a simmer in a medium saucepan. Put the chocolate in a medium heatproof bowl. Set the bowl over the saucepan, making sure that the bottom of the bowl does not touch the water. Let the chocolate sit until melted and smooth, stirring occasionally. Remove from the heat.
• Meanwhile, put the cookies in a food processor and process until finely ground (you should have about 1 1/2 cups crumbs). Pour the cookie crumbs into the chocolate. Add the figs, confectioners' sugar, bourbon, condensed milk and vanilla and stir until well blended.
• Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Spread the granulated sugar in a shallow bowl. Scoop about 1 tablespoon of the mixture and shape into a smooth ball and then roll in the granulated sugar. Serve at room temperature.
• Store the balls in an airtight container in the refrigerator for a week or in the freezer for up to 1 month.

Steps:

• Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm.
• Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container for a week before serving to blend the flavors.

Steps:

• In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
• Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

Steps:

• In very large bowl, combine wafer crumbs, cocoa, and powdered sugar. Mix thoroughly.
• Add corn syrup, orange extract, and Grand Marnier and stir until large ball forms. If too crumbly add small amounts of corn syrup or liqueur until mixture sticks together well.
• Roll in your hands to form into 1 inch balls (I used a small cookie scoop and then rolled into balls).
• Roll balls in granulated sugar and place on wax-paper lined tray.
• Store in airtight container for a few days to build flavor. Place wax paper between layers of cookie balls to prevent sticking together.
• If desired, can roll in powdered sugar or cocoa instead of granulated sugar. If sugar disappears while balls are being stored, roll again in sugar before serving.

Steps:

• Combine first 5 ingredients and work into a paste with your hands.
• Form into small balls.
• Roll formed balls into powdered sugar.
• Enjoy!