Ingredients:

  • 2 cups (200g) crushed vanilla wafer cookies or graham crackers
  • 1 cup (100g) finely chopped pecans (toasted for extra flavour)
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 cup (255g) creamy peanut butter (natural or regular)
  • 1 cup (120g) powdered sugar, sifted
  • 1/4 cup (60ml) bourbon whiskey (adjust to taste)
  • 1 tsp pure vanilla extract
  • 8 oz (225g) semi-sweet or dark chocolate, finely chopped (or chocolate chips)
  • 1 tsp vegetable oil or coconut oil (optional, for smoother coating)

Instructions:

  1. Crush vanilla wafers or graham crackers into fine crumbs using a food processor or by placing in a plastic bag and rolling with a rolling pin. Toast pecans lightly in a dry skillet over medium heat until fragrant (2-3 minutes), then chop finely.
  2. In a large bowl, combine crushed cookies, chopped pecans, and cocoa powder. Stir until evenly mixed.
  3. Add peanut butter, powdered sugar, bourbon, and vanilla extract to the dry mixture. Mix thoroughly until the mixture is sticky and holds together. Adjust bourbon quantity if too dry or sticky.
  4. Using your hands or a small cookie scoop, roll the mixture into 1-inch (2.5 cm) balls. Place the balls on a parchment-lined tray and chill in the fridge for at least 1 hour to firm up.
  5. Melt chocolate and oil in a double boiler or microwave in 30-second intervals, stirring until smooth.
  6. Using a fork or dipping tool, dip each chilled ball into the melted chocolate, fully coating it. Return coated balls to parchment-lined tray.
  7. Refrigerate coated bourbon balls for 30 minutes or until the chocolate is firm.