Captain Crunch Bourbon Balls Bourbon Week Day 3 Recipes

CAPTAIN CRUNCH BOURBON BALLS {BOURBON WEEK - DAY 3}

Steps:

• In food processor - pulse captain crunch until it's finely crushed - almost like a powder
• Transfer to medium bowl
• Next pulse pecans in food processor until finely chopped
• Add to bowl with captain crunch
• Add confectioners sugar & cocoa to bowl & mix until combined
• In small bowl combine corn syrup & bourbon
• Add to dry mixture & mix well until completely moistened
• In a small bowl add confectioners sugar
• Take your bourbon ball mixture in tablespoon size scoops & form 1 inch balls
• Roll in confectioners sugar
• Place on baking sheet & repeat with remaining mix
• Chill in refrigerator until firm
• Store in refrigerator until serving

BOURBON BALLS

Steps:

• Sift the cocoa and 1 cup powdered sugar into a medium bowl. Combine the bourbon and corn syrup and add to the cocoa mixture. Stir in the crushed wafers and pecans, mixing until well blended.
• Shape the mixture into 3/4-inch balls; roll in powdered sugar. Cover and chill at least 20 minutes and up to 2 weeks.

BOURBON BALLS

Steps:

• For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
• Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they're smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
• For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
• Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.