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.

This Story Originally Appeared On southernliving.com

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

Recipe Summary test

active:
25 mins
total:
4 hrs 25 mins
Yield:
Makes about 40 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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