• The Southern Lady Cooks

    Promote Your Page Too


  • Click image below for Food Tips!

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Recipe Categories


Kentucky Bourbon Balls TSLC - Copy - CopyThere are many different recipes for bourbon balls.  This one is my favorites and the easiest for me to make. These smooth chocolate confections are so good and addictive! They also make wonderful gifts for Christmas, Valentine’s Day or just anytime!

1/2 cup or 1 stick unsalted butter, not margarine, softened(I use organic)
 2 cups powdered sugar
1/2 cup pecans, finely ground
4 tablespoons 100 proof Kentucky bourbon (can use more or less and could use another kind of bourbon)
1 teaspoon vanilla extract
12 ounces semi-sweet chocolate chips, melted
pecan halves for garnish
Cream butter and sugar.  Add pecans, bourbon and vanilla extract mixing well with mixer.  Chill this mixture in the freezer for 30 minutes.  Remove from freezer and make into balls using about a teaspoon of mixture for each one.  Place on wax paper on cookie sheet and put back in freezer for 30 more minutes.  When 30 minutes are up, melt the chocolate chips about 2 minutes in the microwave. (The smaller the container or bowl you use to melt the chips the easier it is to dip the bourbon balls in the chocolate).  Some people use a toothpick to hold the bourbon balls. It is easier for me to just drop them in the chocolate and use a wooden spoon to cover. Remove each bourbon ball and place on a clean piece of wax paper on cookie sheet. Add a pecan half on top.  Place in refrigerator for at least 30 minutes until chocolate hardens.  Store in refrigerator.  Makes about 30 bourbon balls depending on the size you make them. Enjoy!
Kentucky Bourbon Balls - TSCL                                   Kentucky Bourbon Balls - TSLC3Kentucky Bourbon Balls - TSLC4Kentucky Bourbon Balls - TSLC - Copy
 If you like this recipe, you might also like my recipe for Rocky Road Bars.
Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 21,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder


36 Responses

  1. I am planning an at home Kentucky Derby party. I want to serve these bourbon balls, and would like to make in advance. Can I freeze them? If so, would you recommend how to freeze to prevent chocolate from turning to “that” white-like color?

    • Sorry, I have not tried freezing them Paula, but I have kept them in the fridge or a cool place for a couple weeks and they were fine.

    • I make something similar that we call JETS without the Bourbon. I freeze them without any problems. I only make them at Christmas. It was a recipe handed down from my mother in law.

  2. Not sure what I did wrong. The center didn’t firm up, I reviewed the recipe and use all the correct measurements. The constancy was good until I added all the bourbon.

    • My mother in law made these for years but never put the bourbon in the candy. She would soak a small clean rag in the bourbon and put it inside a sealed container with the candy. The candy absorbed the flavor, but stayed firm.

  3. Oh my goodness! This recipe for Bourbon Balls is a keeper! Tried today and I can’t stop saying “ummm”. Thank you Southern Lady for sharing this wonderful recipe!

  4. My husband is allergic to nuts. Is there anyway to make these nut free?

  5. These sound delicious…I think I might try them with Red Stag by Jim Beam. I think they would be good with the Black Cherry flavor. Mmmmm. Thanks for the recipe :)

  6. This are so good. Taste like the Rebecca Ruth candy that they have in Ky. Wish we could get them else where, besides Ky. They are so good!

  7. It calls for semi-sweet chocolate but it looks like dark chocolate. Can you use dark chocolate and still have it taste good?

  8. My friends and family like a strong bourbon flavor. How much more could I use than 4 tablespoons for this recipe?

  9. How do I get “finely ground pecans” and can you get drunk off these if you eat to many?

    • You can put them in a plastic bag and crush them with the rolling pin. I do mine in the coffee grinder. I don’t think you could get drunk off that little bit of bourbon.

      • I think you could get quite a reaction to the alcohol in these tasty little bourbon balls, and they could be very addictive!! But you will be very happy while enjoying these LOL,

    • Yes, you can get drunk on the balls, I made them for work and lets just say the afternoon flew by -

  10. Could I use Cherry Rum instead of the Kentucky Bourbon? Think it would give them a completely different taste. Cherry flavored chocolate balls…yes??

  11. Could I use ground almonds instead of pecans?

  12. Could I use Irish whiskey?

  13. I have a bottle of Buffalo Trace with that work?

  14. You click on the name of the recipe at the top, then look at the bottom of that page and you will see where it says: “print/pdf”. Click on that and you can remove the picture and any text you don’t want and print.

  15. Yes, you can taste the bourbon. They are not cooked so it is like giving them alcohol I guess.

  16. I have a daughter with nut allergies. While I could leave off the pecan garnish, what would I use in place of the ground pecans? Thanks.

    • I guess you could try leaving them out. You could try coconut.

      • I believe you can use vanilla wafer in place of the nuts. They would still absorb liquid but not change the overall taste. I developed a severe nut allergy after having eaten them for years and had to find ways to adjust some favorite recipes.

  17. What could you use instead of the boubon? I know bourbon is their name, but I would like to substitue it. Thanks

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.