Recipes
Kentucky Bourbon Balls
2lb bag of Powdered Sugar
1/2 pound of Philadelphia Cream Cheese
Chocolate Almond Bark
Nestle Semi-sweet Chocolate Chips
1/4 Cup Old KY Bourbon (Evan Williams)
Pecans
Wax Paper
Allow the Cream Cheese to soften to room temperature where it
is moist and easily workable. Mix in Using your hands, crush the
Powdered Sugar into the cheese about 2/3lb at a time. Reserve
about 1 cup of the powdered sugar. When the mixture will form a nice,
smooth ball, sort of like a slightly moist bread dough, roll the
mixture into evenly-sized balls, making sure to keep your hands
coated in powdered sugar to prevent sticking.
Set the balls on wax paper or tin foil. Cover and freeze
over night.
Fill a small container with some more of the bourbon and saturate
1 pecan per Bourbon Ball in the bourbon overnight as the balls
freeze.
Next Day:
Carefully heat the almond bark and the chocolate chips together until
smooth. Roll the bourbon balls in the chocolate quickly to fully and
lightly coat, one at a time, then press a soaked pecan onto the top then
let them cool on wax paper.
Keep refrigerated.
