These delightfully tipsy, no-bake treats will be a hit at holiday parties. Make the mixture up to two days in advance. Store the fudge balls in the refrigerator for up to five days in an airtight container.

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Credit: Iain Bagwell; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

25 mins
4 hrs 25 mins
Makes about 40 cookies (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • Combine chopped bittersweet chocolate, semisweet chocolate, and butter in a large glass bowl. Cook cream and bourbon in a small saucepan over medium until mixture is hot but not boiling, 3 to 4 minutes. (Bubbles will form around the edge.) Pour mixture over chocolate. Let stand 1 minute.

  • Stir chocolate mixture until melted and smooth. (If mixture doesn't melt completely, microwave on HIGH 30 seconds to 1 minute, stirring after 30 seconds.) Stir in vanilla. Stir in crushed cookies. Cover and chill 3 hours or until firm. (Mixture can be prepared and chilled up to 2 days ahead.)

  • Shape mixture into about 40 (1-inch) balls. Sprinkle each ball with a very small amount of sea salt, and coat balls in chopped pecans. Place on wax paper-lined baking sheets, and chill 1 hour. Refrigerate in an airtight container up to 5 days.