Skrewball Peanut Butter Liqueur Treats How To

You know those moments? The ones where you’re staring into the pantry, a serious sweet craving hits, and the thought of firing up the oven feels like climbing Mount Everest? Yeah, me too. It happens more often than I’d like to admit, especially on those chilly evenings when all I want is something decadent but EASY. That’s exactly how these Skrewball whiskey balls came into my life. I’d seen them pop up on my feed, this mysterious, boozy little treat, and I honestly thought they’d be a complicated affair. But let me tell you, after a bit of tinkering (and a lot of tasting, naturally!), I’ve perfected a version that’s so ridiculously simple, you’ll be making them all the time. Think of them as the grown-up, incredibly delicious cousin to the classic no-bake cookie, but with a sophisticated, rich flavor that just blows everything else out of the water. These Skrewball whiskey balls are the answer to that 10 pm sweet tooth, the perfect addition to a holiday platter, or honestly, just a Tuesday night treat because you deserve it!

What is a skewball whiskey ball?

So, what exactly *are* Skrewball whiskey balls? Well, the name is pretty descriptive, isn’t it? At its heart, it’s a no-bake confection that uses Skrewball Peanut Butter Whiskey as its star ingredient. This isn’t just some random liquor thrown in; Skrewball has this amazing, smooth peanut butter flavor that just melds perfectly with the other components. It’s essentially a delightful blend of crushed cookies or graham crackers, rich binders like butter and condensed milk, a generous splash of that distinctive Skrewball whiskey, and usually some other goodies like cocoa powder or vanilla. They’re rolled into little bite-sized balls, often coated in chocolate or sprinkles, and then chilled until they’re firm and utterly irresistible. Think of it as a deconstructed peanut butter cookie meets a sophisticated truffle, all powered by that creamy, nutty whiskey. It’s not meant to be an overpowering alcohol taste, but rather a deep, nutty warmth that enhances all the other flavors. It’s that perfect little indulgence that feels special without requiring any fancy techniques.

Why you’ll love this recipe?

Why do I love these skewball whiskey balls?flavor is just out of this world. That Skrewball whiskey brings this incredible peanut butter and subtle whiskey note that’s unlike anything else. When it mingles with the chocolate and the crushed cookies, it creates this rich, complex, yet perfectly balanced taste that is just divine. It’s sweet, it’s nutty, it’s got that little kick from the whiskey – it’s everything you want in a treat. Then there’s the simplicity. I mean, *no-bake*! This is a lifesaver on busy nights. You literally mix, roll, and chill. There’s no waiting for dough to chill, no worrying about oven temperatures, no risk of burning. It’s practically foolproof. And for something so delicious, they’re surprisingly cost-effective. The ingredients are pretty pantry-staple friendly, and a little goes a long way. You can make a big batch for wayversatility is fantastic. Want a quick dessert? Done. Need a last-minute party contribution? Easy. Want to impress someone without breaking a sweat? These are your ticket. I’ve even experimented with adding a pinch of cayenne pepper to the mix for a little heat, and it was a revelation! These Skrewball whiskey balls really stand out because they offer that “wow” factor with minimal effort, and let’s be honest, who doesn’t love that?

How to Make Skrewball Whiskey Balls

This recipe is truly a joy because it proves that delicious treats don’t need to be complicated. You’re going to be amazed at how quickly these come together, and the smell alone will have everyone in the kitchen asking what’s baking… even though nothing is!

Quick Overview

The process for making Skrewball whiskey balls is wonderfully straightforward. You’ll start by crushing your cookies into fine crumbs, then mixing them with melted butter, sweetened condensed milk, cocoa powder (if using), and of course, the star ingredient – Skrewball whiskey. Once you have a dough-like consistency, you simply roll the mixture into small balls. The magic happens when you chill them, allowing the flavors to meld and the balls to firm up. You can then enjoy them as is, or for an extra touch of decadence, dip them in melted chocolate. It’s a few simple steps that yield an incredibly satisfying result.

Ingredients

For the Main Batter:
2 cups finely crushed chocolate sandwich cookies (like Oreos, filling included!) – I find that using a food processor makes this super quick and gets them perfectly crumbly. If you don’t have one, a zip-top bag and a rolling pin work wonders too!
1/2 cup unsalted butter, melted – Make sure it’s fully melted and slightly cooled so it doesn’t “cook” the other ingredients.
1/2 cup sweetened condensed milk – This is key for binding and that lovely creamy sweetness.
1/4 cup Skrewball Peanut Butter Whiskey – Don’t skimp here! This is what makes them special. Use a good quality one you enjoy.
2 tablespoons unsweetened cocoa powder (optional, but highly recommended for a richer flavor) – If you love chocolate, this really amps it up. Make sure it’s unsweetened!
1 teaspoon vanilla extract – Just a little to round out the flavors.

For the Optional Chocolate Coating:
1.5 cups semi-sweet chocolate chips or melting wafers – I prefer melting wafers as they set up really nicely, but chocolate chips work fine. You might need to add a teaspoon of coconut oil or vegetable oil to smooth them out.
1 tablespoon coconut oil or vegetable oil (if using chocolate chips)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

While not strictly baking, you’ll want to prep a baking sheet. Line a baking sheet with parchment paper or wax paper. This is crucial because it prevents the whiskey balls from sticking once they’re chilled and ready to be coated or stored. Make sure you have enough space in your fridge for the baking sheet.

Step 2: Mix Dry Ingredients

In a medium-sized mixing bowl, combine the finely crushed chocolate sandwich cookies and the unsweetened cocoa powder, if you’re using it. Whisk them together gently to ensure the cocoa is evenly distributed throughout the crumbs. This step is simple, but it ensures you don’t get pockets of unmixed cocoa powder later on.

Step 3: Mix Wet Ingredients

In a separate, larger bowl, combine the melted butter, sweetened condensed milk, Skrewball Peanut Butter Whiskey, and vanilla extract. Whisk these wet ingredients together until they are smooth and well combined. You want a nice, homogenous liquid mixture before adding it to the dry ingredients.

Step 4: Combine

Pour the wet ingredients into the bowl with the dry cookie crumbs. Using a sturdy spoon or a spatula, mix everything together until it forms a thick, dough-like consistency. It should be moist enough to hold its shape when pressed. If it seems too dry and crumbly, add a tiny bit more sweetened condensed milk, just a teaspoon at a time. If it seems too wet, add a tablespoon more of cookie crumbs.

Step 5: Prepare Filling

This is where the Skrewball whiskey really shines. As you mix, you’ll start to smell that wonderful peanut butter whiskey aroma. Ensure it’s thoroughly incorporated, as this flavor is what makes these balls so unique and beloved.

Step 6: Layer & Swirl

Now it’s time to roll! Scoop out about a tablespoon of the mixture at a time and roll it between your palms to form a compact ball. Place the formed balls onto your prepared baking sheet. Repeat until all the mixture is used. Try to make them all about the same size so they chill evenly.

Step 7: Bake

No baking required for these beauties! Instead, we’re going to chill them. Place the baking sheet with the rolled balls into the refrigerator for at least 30 minutes, or until they are firm to the touch. This chilling time is essential for them to hold their shape, especially if you plan on coating them in chocolate.

Step 8: Cool & Glaze

Once firm, if you’re opting for the chocolate coating, melt your chocolate chips (with the added oil, if using) in a microwave-safe bowl in 30-second intervals, stirring well between each, until smooth. Or, use a double boiler. Dip each chilled whiskey ball into the melted chocolate, ensuring it’s fully coated. You can use a fork to lift them out and let the excess drip off. Place the coated balls back onto the parchment-lined baking sheet. You can add a sprinkle of sea salt or more crushed cookies on top while the chocolate is still wet for extra flair!

Step 9: Slice & Serve

Once the chocolate is set (you can speed this up in the fridge for about 10-15 minutes), your Skrewball whiskey balls are ready to be devoured! They are best served chilled, but they can also be enjoyed at room temperature. They’re the perfect bite-sized treat that packs a punch of flavor.

What to Serve It With

These Skrewball whiskey balls are so versatile, they can elevate pretty much any occasion. For breakfast, I love having one or two with my morning coffee. They’re a little treat to start the day that feels indulgent without being too heavy. I usually just have them sitting on a little plate next to my mug. For brunch, they make an excellent addition to a dessert table or even a cheese board. I like to arrange them in a pretty bowl with some fresh berries or a drizzle of extra chocolate. They pair wonderfully with a mimosa or even a strong cup of coffee. As a dessert, they truly shine. After a nice dinner, instead of a big slice of cake, a couple of these Skrewball whiskey balls are the perfect sweet finish. They’re also fantastic served alongside a scoop of vanilla bean ice cream or a rich dark chocolate mousse. And for those cozy snacks, well, that’s where they really live. On a rainy afternoon with a cup of tea, or as a late-night indulgence, they are pure comfort. My family loves them with a glass of milk (the non-alcoholic version for the kids, of course!), and they always disappear in minutes. I’ve even found they are surprisingly good crumbled over yogurt or oatmeal for an extra special breakfast.

Top Tips for Perfecting Your Skrewball Whiskey Balls

After making these Skrewball whiskey balls more times than I can count, I’ve picked up a few tricks that really make a difference. First, when it comes to the cookie prep, using chocolate sandwich cookies with the filling included is a game-changer. The filling adds extra moisture and sweetness, helping to bind everything together beautifully. If you find your crumbs are too coarse, just give them another pulse in the food processor or roll over them with your rolling pin until they’re finer. For mixing advice, the key is not to overmix once the wet and dry ingredients are combined. You want everything just incorporated. Overmixing can lead to a tough texture, and nobody wants that! Trust me, I’ve learned this the hard way after getting impatient. The consistency you’re looking for is like a firm, slightly sticky dough that holds its shape well. For swirl customization, while I typically stick to the basic chocolate cookie base, you can absolutely play around! You could add a swirl of peanut butter or even some finely chopped nuts to the mixture before rolling for added texture and flavor. If you’re coating them in chocolate, make sure your chocolate is the right consistency. If it’s too thick, add that little bit of oil. If it’s too thin, you might have added too much oil. For ingredient swaps, if you can’t find chocolate sandwich cookies, graham crackers are a decent substitute, though you might need to add a touch more cocoa powder and maybe a bit more sweetener to compensate for the lack of filling and chocolate flavor. As for the whiskey, while Skrewball is ideal, a good quality peanut butter whiskey or even a smooth bourbon with a hint of vanilla could work in a pinch, though the flavor profile will change. Regarding baking tips – well, the best tip here is there’s no baking! But for chilling, make sure your fridge isn’t overcrowded so the air can circulate properly and firm up the balls evenly. And for glaze variations, instead of chocolate, you could roll these in cocoa powder, powdered sugar, or even finely chopped toasted nuts like peanuts or pecans for a different texture and flavor profile.

Storing and Reheating Tips

These Skrewball whiskey balls are so delicious, you’ll want to make sure you can keep them fresh to enjoy later! For room temperature storage, if they are not coated in chocolate, they can be stored in an airtight container for up to 3 days. If they *are* coated in chocolate, it’s generally best to keep them at room temperature for no more than a day or two, especially if it’s warm out, as the chocolate can soften. For refrigerator storage, this is generally your best bet for keeping them fresh for longer, especially if they have a chocolate coating. Store them in an airtight container and they should stay good for about 1 to 2 weeks. The chilling also keeps them nicely firm. For freezer instructions, these are excellent candidates for freezing! If you’re not coating them in chocolate, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They should keep well for up to 2-3 months. If they are chocolate-coated, freeze them in a single layer until firm, then transfer to a freezer-safe container with parchment paper between layers to prevent sticking. Thawing is simple: just let them thaw in the refrigerator overnight. For glaze timing advice, I always recommend adding the chocolate glaze right before you plan to serve or store them in the fridge. If you glaze them too far in advance and store them at room temperature, the chocolate can get a bit dull or bloom. For refrigerated storage, glazing them a few hours before serving is perfect.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute go-to for satisfying those sweet cravings in the easiest way possible. These Skrewball whiskey balls are more than just a treat; they’re a little bit of magic that comes together in minutes. The unique flavor combination, the no-bake simplicity, and the sheer joy they bring to whoever takes a bite make them a recipe I’ll be making for years to come. They’re proof that you don’t need to be a master baker to create something truly special and incredibly delicious. If you love peanut butter, whiskey, and anything that tastes like pure happiness, you absolutely *have* to give these a try. I’m so excited for you to experience them! If you try making them, please let me know in the comments how they turned out! I’d love to hear about any variations you tried or what you paired them with. Happy making, and happy indulging!

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Skrewball whiskey balls

Skrewball Whiskey Balls are where creamy peanut butter and rich chocolate meet the bold notes of Skrewball Whiskey. Rich and creamy!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 10 ounces shortbread cookies (Lorna Doone brand)
• 0.75 cup powdered sugar
• 8 ounces cream cheese (softened to room temperature)
• 0.25 cup Skrewball peanut butter-flavored whiskey
• 16 ounces milk chocolate melting discs (Ghirardelli brand)
• 4 ounces Reese’s peanut butter baking chips
• 1 teaspoon coconut oil

Instructions

 

Preparation Steps

• Line 2 baking sheets with parchment paper or silicone mat, and set aside.
• In the container of a food processor, add the shortbread cookies and powdered sugar. Pulse for 30 seconds to 1 minute or until you have fine crumbs.
• Add the softened cream cheese and Skrewball peanut butter-flavored whiskey to the food processor and pulse for an additional 20-30 seconds or until the mixture is smooth and all the cream cheese has been fully incorporated.
• Using a 1.5-inch (1.5 tablespoon) cookie scoop, scoop out a level scoop of the whiskey ball mixture and place it onto one of the prepared baking sheets. Repeat until all the cream cheese mixture has been scooped.
• Place the baking tray into the refrigerator for about 5 hours to allow the whiskey balls to firm up enough to be rolled and dipped into chocolate.
• Once the whiskey balls have firmed up, roll each ball in the palm of your hand to make smooth balls for dipping. You can place your tray of smooth whiskey balls back into the refrigerator to stay cold while you melt your chocolate.
• In a microwave-safe bowl, add the milk chocolate melting discs and microwave on high for 1 minute, stir, then melt in 30-second intervals until the chocolate discs are fully melted. Be sure to stir the chocolate between each time in the microwave. Do not overheat your chocolate. Stir until smooth. Allow the melted chocolate to cool slightly before dipping your whiskey balls into it. Tip: Keep the chocolate warm/melted by putting the bowl over a pot of hot water.
• Place a whiskey ball onto a fork and dip the ball into the melted chocolate. Once the ball is fully coated with chocolate, lift the fork out of the chocolate and tap it onto the edge of the bowl to allow any excess melted chocolate to drip off the bottom of the chocolate-coated whiskey ball. Tips: Only take a few of the balls out of the fridge at a time. Dip them and then get a few more balls out to be dipped. Keeping them cold makes it easier to dip.
• Using a toothpick or separate fork, gently slide the coated whiskey ball off the fork and onto the second parchment-lined baking tray. Repeat until all the whiskey balls are coated in the milk chocolate.
• Add the peanut butter chips and coconut oil to a small microwave bowl to make the peanut butter drizzle. Heat for 1 minute at (50-60% power), stir, then heat again in 30-second intervals until the chips are melted. Be sure to stir between each 30-second burst. Stir until smooth.
• Transfer the melted peanut butter chips to a piping bag with a small amount of the tip snipped off. Pipe a drizzle of the melted peanut butter chips in a decorative pattern over the tops of all the chocolate-coated whiskey balls.
• Place the tray of whiskey balls back into the refrigerator for 15 minutes to allow the chocolate and peanut butter to firm up before serving.

Notes

Keep the chocolate warm/melted by putting the bowl over a pot of hot water. When dipping, only take a few of the balls out of the fridge at a time. Dip them and then get a few more balls out to be dipped. Keeping them cold makes it easier to dip.