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A couple of years back, I decided to make bourbon balls out of butter biscuits. They were a big, buttery step up from the classic Nilla wafer ones. But now, it seems Bahlsen butter biscuits (and/or their butter leaves) are harder to find. Sure, you can order them on Amazon, but sometimes there’s no time to wait.

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Enter Bahlsen’s chocolate-topped butter biscuits, Choco-Leibniz: my very favorite store-bought cookie, hands down, no question. I stock up whenever they’re on sale. On my quest for butter biscuits last week, I hit three different stores before finding Choco-Leibniz on sale at Stop & Shop, 2 for $4. Hmm, they’re you’re favorite cookie and they’re ON SALE. Now is the time to find out if they make bourbon balls just as tasty as their plain cousins. Know what? I think they’re even better.

CHOCOLATE BUTTER BISCUIT BOURBON BALLS

3 boxes Bahlsen Choco-Leibniz*–crush them in a food processor or blender
1 1/2 cups pecans–take these for a spin in the food processor as well so they’re finely chopped
1/2 cup bourbon (you can use rum, too, but you’ll get more bang from bourbon!)
1/4 cup light corn syrup (I used Karo with vanilla)
1/2 teaspoon vanilla extract
4-5 turns of coarse ground salt

*I used milk chocolate Choco-Leibniz, but they make a dark chocolate variety, too, if you like.

TO COAT THE BALLS
Sift together onto a plate:
1/3 cup confectioners sugar
3 tablespoons unsweetened cocoa powder

I used my small Zeroll 60 scoop to make 42 (forgive me) big balls.

Ready to roll!

Ready to roll!

Roll each ball in the cocoa sugar to coat.

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The extra chocolate bits inside truly make these treats even tastier–please, what is not to like about more chocolate? Now we can make bourbon balls whenever we wish. YAAAAAAAY! Happy holidaze! CENT’ANNI! Let’s celebrate!

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