Bourbon Balls Recipe No Bake

Low Carb Kentucky Bourbon Balls Skinny Southern …

WEBMar 19, 2019 · Place butter and erythritol in a large bowl and use a hand-held mixer to beat them until combined. Mix in the bourbon and vanilla …

1. Place butter and erythritol in a large bowl and use a hand-held mixer to beat them until combined.
2. Mix in the bourbon and vanilla extract.
3. Mix in the chopped pecans. Refrigerate for 1 hour.
4. Line a baking sheet with parchment paper. Shape mixture into 12 1-inch balls and place on parchment paper. Refrigerate for another hour.

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Keto Kentucky Bourbon Balls SugarFree Mom

WEBDec 13, 2018 · Instructions. Using a hand mixer on medium speed, beat the butter and Swerve until pale yellow and fluffy. Add the bourbon, vanilla …

1. Using a hand mixer on medium speed, beat the butter and Swerve until pale yellow and fluffy. Add the bourbon, vanilla extract, and pecans and stir until well combined. Place in the refrigerator for 30 minutes, until chilled and easier to shape.
2. Place the chocolate chips and oil in a small microwavable safe bowl. Microwave in 30-second increments, stirring after each increment, until melted and smooth.
3. Have on hand 12 foil candy cups or line a tray with parchment paper. Take the pecan mixture out of the refrigerator and roll 1- tablespoon scoops (Brenda used a 1 tbsp cookie scoop that was greased to make this easier). Roll into 1 inch balls. Using a fork, dip each ball into melted chocolate to coat and tap off excess chocolate, then place in the candy cups or on the lined tray. Top each ball with a pecan half.
4. Place back in the refrigerator for at least 1 hour before serving. Allow balls to sit out for 10 minutes to soften before eating. Store in an airtight container in the refrigerator for up to 2 weeks.

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Bourbon Balls Recipe – WellPlated.com

WEBNov 14, 2023 · In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, and molasses until smooth. Add to the food …

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the pecans in a single layer. Bake until the pecans are toasted and crisp, about 8 to 10 minutes, stirring once halfway through. Immediate transfer to a cutting board to cool.
2. In the bowl of a food processor fitted with a steel blade, pulse together the cookie crumbs (if you are starting with whole cookies, make the crumbs now then double-check to make sure you have 2 1/2 cups).
3. Add the cooled nuts and salt. Continue to pulse, until the nuts are finely ground but not completely pulverized (you want them in small bits but for them to still have a little bit of texture).
4. In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, and molasses until smooth.

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