SPAM BALLS RECIPE RECIPES

Name: Bourbon Balls Recipe
Prep time: 45 min
Yield: 18
Cuisine: American,
Ingredients: 1; 1/4 cup (1/2 stick) butter at room temperature; 1 package (16 oz) confectioners' sugar sifted; 1 cup finely chopped toasted pecans; 2 tbsps Pure Vanilla Extract; 1/4 cup bourbon; 3 packages (4 ounces each) semi-sweet baking chocolate; 36 pecan halves (about 1/2 cup)

BOURBON BALLS RECIPE | MCCORMICK

Bourbon Balls Recipe | McCormick image

A delectable Southern treat, this bite-sized dessert is made with McCormick® Pure Vanilla Extract, pecans, confectioners’ sugar and bourbon. Dip frozen balls in melted dark chocolate and top with a pecan half for a pretty presentation.

Provided by McCormick

Prep Time 45 minutes

Yield 18

Number Of Ingredients 8

Ingredients

1
1/4 cup (1/2 stick) butter at room temperature
1 package (16 oz) confectioners' sugar sifted
1 cup finely chopped toasted pecans
2 tbsps Pure Vanilla Extract
1/4 cup bourbon
3 packages (4 ounces each) semi-sweet baking chocolate
36 pecan halves (about 1/2 cup)

Steps:

Beat butter and confectioners’ sugar in large bowl with electric mixer on medium speed until mixture resembles coarse cornmeal. Stir in pecans, vanilla and bourbon. Using a 1/2-tablespoon (1/4-ounce scoop), scoop out balls. Place on parchment paper-lined tray.
Freeze 15 minutes or until firm. Roll into smooth balls. Store in freezer until ready to dip into chocolate.
Melt chocolate as directed on package. Remove 12 bourbon balls from freezer. Using a toothpick or fork, dip each ball into melted chocolate then immediately top with a pecan half. Place on parchment paper-lined tray. Freeze 5 minutes or until chocolate is firm. Repeat dipping with remaining bourbon balls. Store in airtight container in refrigerator.
Serve bourbon balls at room temperature.

Nutrition Facts : Calories 290 Calories

4 INGREDIENT PEANUT BUTTER BALLS – NO BAKE RECIPE

4 Ingredient Peanut Butter Balls – No Bake Recipe image

Provided by Michelle

Yield 2

Number Of Ingredients 4

Ingredients

1 cup creamy peanut butter (– avoid the natural peanut butter with oils)
6 tbsp unsalted butter - softened
2 cups powdered sugar
16 oz chocolate bark

Steps:

In a medium sized bowl, mix together the peanut butter and butter until creamy. Slowly mix the powdered sugar into the peanut butter and continue to mix until well combined. It will appear super crumbly at first, keep mixing and it will all start to come together.
Cover the peanut butter ball in a small bowl and refrigerate for a few hours.
Once ready, scoop 1 inch sized balls, roll them to shape and place them on a cookie sheet. Place into the freezer while you melt the chocolate.
Using the double broiler method, place a heat safe bowl on top of a saucepan filled with water. Turn the heat to boil and place the chocolate bark into the bowl. Stir the chocolate until completely melted.
Remove the peanut butter balls from the freezer and begin dipping by sticking a toothpick into the ball, dip into the chocolate and tap your wrist a few times with your other hand and it will release some of the drippage.
Drop the coated balls onto a sheet of wax paper and allow the chocolate to harden. Once hardened, place the balls into a container and store either on the counter or the refrigerator.

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