Whiskey Balls

Special thanks to my mom, Deb Woodward.

Time: 30 mins

Yield: 40


  • 1  C Semi-sweet chocolate chips (6oz bag)
  • ½ C Sugar
  • 3 T Light Corn Syrup
  • ½ C Jack Daniels 
  • 3  C (11oz box) Vanilla Wafers crushed
  • 1  C finely chopped pecans (4oz)
  • ½ C Sugar (to roll balls in)


  1. Place chips in a bowl and melt over a double broiler, stirring occasionally until completely melted.
  2. Whisk in ½ C sugar and corn syrup, then add Jack Daniels. 
  3. Mix vanilla wafers and nuts together. 
  4. Blend well with the chocolate mixture.
  5. Place ½ C sugar in a shallow dish.
  6. Scoop 1 T of chocolate mixture and roll into a ball.
  7. Roll the ball in sugar, ensuring complete coverage.
  8. Cover and refrigerate for at least 24 hours.
  9. Store in an airtight container for at least 5 days before eating. This allows wafers to soak up the alcohol.

Go Rogue by using Fireball Whiskey, rolling in finely crushed Red Hots, and drizzling with chocolate.

Want Chef Jeff, The Rogue Chef, to make this treat or any other meal for you? Contact him at www.TheRogueChefBranson.com.