No Bake Pecan Praline Bourbon Balls

• Condiments

  • 1/4 cup Corn syrup, dark

• Baking & Spices

  • 3 cups Confectioners' sugar

• Nuts & Seeds

  • 30 Pecan sandies

• Desserts

  • 1 cup Butterscotch chips

• Beer, Wine & Liquor

  • 3/4 cup Kentucky bourbon

Found on annsentitledlife.com

Description

Ingredients

• 30 Pecan Sandies
• 1 cup Butterscotch Chips
• ¼ cup Dark Corn Syrup
• 3 cups Confectioners Sugar, divided
• ¾ cup Kentucky Bourbon

Directions

• • Place pecan sandies in food processor, pulse to create fine crumbs; set aside. • Heat butterscotch chips and corn syrup together in sauce pan over low heat. Cook, stirring frequently until butterscotch is melted and smooth, about 3 minutes. • Remove from heat and stir in 1 cup confectioners sugar and the Kentucky bourbon until smooth. • Fold in cookie crumbs, dough will be sticky. • Place saucepan in refrigerator for 30 minutes, until dough is “stiff” enough to work with. • Line 2 baking pans (or cookie sheets) with parchment paper; sprinkle a small amount of confectioners sugar on the parchment paper. • Place 1 cup of confectioners sugar on a plate. • Make SMALL balls (the smaller the better, approximately 1 teaspoonful of dough) rolling between the palms of your hands. • Roll bourbon ball in confectioners sugar on the plate (not the baking pan). • Place bourbon ball on prepared baking pan (or cookie sheet). • Refrigerate the baking pans of bourbon balls until firm; approximately 30 minutes. • Remove from refrigerator, reroll each little ball between your hands to form a ball (they will need to be reformed as they will flatten a bit in the fridge) recoat balls with remaining confectioners sugar. • Keep stored in refrigerator. • Before serving, remove from fridge for 15-20 minutes to allow bourbon balls to come to room temperature.