1cup(120 g) confectioners' sugar, plus additional for coating
3tablespoons(20 g) unsweetened cocoa powder
1 ½tablespoonshoney
Instructions
In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground.
In a separate bowl, stir together the bourbon or rum, 1 cup confectioners' sugar, the cocoa powder, and honey. Add the mixture to the food processor and pulse until just combined.
Let the dough rest, uncovered, at room temperature for 4 hours or, lightly covered, overnight. This will dry it out a little.
Use your fingers to roll the dough into balls about 1 inch in diameter. Roll the balls in confectioners' sugar. Store the balls airtight if you like them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with (or roll the balls in) additional confectioners' sugar just before serving.
Notes
Cookies: Nabisco chocolate wafers were discontinued. I've tested the recipe with chocolate graham crackers and vanilla wafers. Both work great! Dewey's chocolate cookie wafers are also a good substitute.Rum: This recipes yields potent rum balls. For a milder taste, reduce rum to 1/4 cup and add 1/4 cup coffee.Store balls in a parchment-lined airtight container. Keep in the refrigerator for up to 2 weeks.Freeze for up to 2 months. Place balls (not touching) on a parchment-lined baking sheet. Place in the freezer for 1 hour so the fudge balls harden. Then place them in a parchment-lined airtight container in the freezer.