• 1 cup semisweet chocolate bits
• 1/2 cup sugar
• 3 tablespoons corn syrup
• 1/2 to 1 cup bourbon
• 2 1/2 cups (about 5 dozen) vanilla wafers, finely crushed
• 1 cup walnuts, finely chopped
• Granulated or powdered sugar
• 1 tablespoon softened butter (optional)

Melt chocolate over hot water, or in the top of a double boiler; remove from heat. Stir in sugar and corn syrup. Next, blend in the bourbon.

At this point, you may need a larger bowl. Combine the crushed wafers and chopped nuts, and pour the chocolate mixture over them. Mix well.

It’s usually wise to lightly coat your fingers with the softened butter at this point. Mold the mixture into one-inch balls, and roll each in granulated or powdered sugar.* Place all into a tightly covered container to ripen for at least three days.

If you choose powdered sugar, you’ll have to re-roll them before serving because the sugar will melt into the surface. On the other hand, King Arthur Baking sells a non-melting sugar that might work; TBH, we haven’t tried it yet.

Makes three dozen.