2½ cups very fine vanilla wafer crumbs (from Nabisco Nilla Wafers or similar cookie)
½ cup sifted confectioners’ sugar
1 cup pecan halves, finely ground
6 ounces semisweet or bittersweet chocolate, finely chopped
½ cup bourbon
3 tablespoons light corn syrup or Lyle’s Golden Syrup
Sugar, optional
Small fluted, paper cups (optional)
Instructions
Place cookie crumbs, confectioners’ sugar and nuts in a large bowl and stir to combine; set aside
Melt the chocolate in microwave or top of double boiler. Stir in bourbon and corn syrup. Add chocolate mixture to dry mixture and stir well to combine. Let mixture sit for 30 minutes. Place some sugar in a small bowl.
Roll mixture between your palms into 1-inch balls, then roll in sugar, if desired. Place balls in airtight container, separating layers with aluminum foil or parchment paper, and allow flavors to develop by sitting at room temperature at least overnight. You may first place them in small fluted, paper cups, if you like. Balls may be stored at room temperature in an airtight container for up to 1½ months.
Recipe by Bakepedia at https://www.bakepedia.com/chocolate-bourbon-balls/