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Chocolate-Gingersnap Bourbon Balls

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“Best when aged for 2-3 days when the flavors have had a chance to develop. Will keep several weeks stored in an airtight container in the refrigerator. Great for the holidays.”
4hrs 10mins

Ingredients Nutrition

  • 1 cup gingersnap crumbs (20 cookies processed in food processor)
  • 12 teaspoon cinnamon
  • 34 cup powdered sugar
  • 1 cup pecans or 1 cup walnuts, finely chopped
  • 1 (1 ounce) unsweetened chocolate square
  • 3 tablespoons honey
  • 14 cup Bourbon (use a brand you like to drink, the flavor really shines through)


  1. In a large bowl, combine cookie crumbs, cinnamon, nuts, and sugar.
  2. In the top of a double boiler (over hot water) or in a saucepan (over low heat), combine chocolate and honey; heat and stir until chocolate is melted (approx 2-3 minutes).
  3. Mix in bourbon until smooth and well blended.
  4. Stir chocolate-bourbon mixture into crumb mixture until well blended.
  5. Flour your hands and shape dough into 1-inch balls.
  6. Refrigerate until firm.

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