Preparation Steps

• Line 2 baking sheets with parchment paper or silicone mats and set aside.
• In a food processor, pulse shortbread cookies and powdered sugar until fine crumbs form.
• Add softened cream cheese and whiskey to the processor and blend until smooth.
• Use a cookie scoop to shape mixture into 1.5-inch balls and place on prepared baking sheets.
• Refrigerate for approximately 5 hours until firm.
• Melt milk chocolate discs in microwave at 30-second intervals, stirring in between until smooth.
• Dip whiskey balls into melted chocolate using a fork, tapping off excess, and place back on parchment.
• Melt peanut butter chips and coconut oil in microwave, then pipe over dipped whiskey balls to create a drizzle.
• Refrigerate for an additional 15 minutes until chocolate and drizzle set. Serve chilled.