The bold, spicy flavor of this no-bake confection is sure to please any bourbon lover. Chilling the crumb mixture for 30 minutes makes it easier to shape into balls.

Bittersweet Chocolate Bourbon Balls

To toast nuts, preheat oven to 350 degrees. Place nuts on a baking sheet and bake about 8 minutes or until lightly browned and fragrant, stirring frequently. Cool completely.

Grind nuts in a nut grinder or pulse in a food processor just until finely ground, being careful not to overprocess.

In a medium bowl, combine cookie crumbs, ground walnuts, powdered sugar and cocoa powder. Add bourbon, stirring until combined.

Shape mixture into 3/4-inch balls. (Moisten your hands with cold water to prevent sticking.) Cover; chill 8 hours or overnight.

For coating,* melt bittersweet chocolate and shortening. Line a baking sheet with waxed paper. Dip bourbon balls into melted chocolate mixture. Place on prepared baking sheet and chill for 30 minutes or until firm.

Transfer balls to an airtight container. Chill for up to one week.

*Note: As an alternate coating to melted chocolate, roll balls in unsweetened cocoa powder.