Description

These Delicious Cherry Bourbon Extract Balls are a delightful no-bake treat combining the rich flavors of cherry bourbon, semi-sweet chocolate, and crunchy nuts. Perfect as bite-sized desserts for parties or a special indulgence, these balls are easy to prepare and require minimal cooking skills. The combination of crushed graham crackers, chopped nuts, and powdered sugar creates a sweet and crunchy base, while the melted butter and cherry bourbon extract add moisture and depth. Coated in smooth semi-sweet chocolate, these treats are as visually appealing as they are tasty.

Ingredients

Scale

Dry Ingredients

1 cup finely crushed graham crackers
½ cup chopped nuts (walnuts or pecans)
1 cup powdered sugar

Wet Ingredients

½ cup unsalted butter
½ cup Cherry Bourbon Extract (or non-alcoholic substitute)

Coating

8 ounces semi-sweet chocolate (for coating)

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Instructions

Mix Dry Ingredients: In a large mixing bowl, combine 1 cup of finely crushed graham crackers, ½ cup of chopped nuts, and 1 cup of powdered sugar. Stir thoroughly until the mixture is well blended to create the base for the balls.
Prepare Wet Mixture: In a separate bowl, melt ½ cup of unsalted butter either in the microwave or on the stovetop. Once melted, add ½ cup of Cherry Bourbon Extract (or a non-alcoholic substitute) and stir to combine evenly.
Combine Wet and Dry Ingredients: Pour the wet butter and cherry bourbon mixture into the dry ingredients. Mix thoroughly using a spoon or spatula until the mixture holds together when pressed. If the mixture feels too dry, gradually add a little more cherry extract to achieve the right consistency.
Form Balls: Using clean hands, shape the mixture into small balls approximately the size of a walnut. Place each ball onto a baking sheet lined with parchment paper to prevent sticking.
Chill the Balls: Refrigerate the formed balls for at least 30 minutes. This chilling step firms them up and makes dipping in chocolate easier and less messy.
Melt Chocolate: While the balls chill, melt 8 ounces of semi-sweet chocolate either in the microwave in short bursts or using a double boiler. Stir frequently until the chocolate is smooth and fully melted.
Coat the Balls: Remove the chilled balls from the fridge. Using a fork or dipping tool, dip each ball into the melted chocolate, making sure to coat it evenly. Allow any excess chocolate to drip off before placing the coated ball back onto the parchment-lined baking sheet.
Set the Coating: Let the chocolate-coated balls sit at room temperature until the chocolate hardens completely. Alternatively, place them in the refrigerator for faster setting.

Notes

Use chopped walnuts or pecans according to preference, or substitute with other nuts like almonds for a different flavor.
If you prefer an alcohol-free version, replace the Cherry Bourbon Extract with cherry flavoring or extract mixed with a little water.
The size of the balls can be adjusted, but try to keep them bite-sized for even coating and easier serving.
Store finished balls in an airtight container in the refrigerator to keep them fresh for up to a week.
For a decorative touch, sprinkle crushed nuts or a light dusting of powdered sugar on the chocolate before it sets.