Photo: Jennifer Davick
Hands-on Time
35 Mins
Total Time
4 Hours 35 Mins
Makes about 3 dozen

These make-ahead gems are easy enough for casual get-togethers and fancy enough for special occasions.

How to Make It

Step 1

Combine first 3 ingredients in a large glass bowl. Cook cream and bourbon in a small saucepan over medium heat 3 to 4 minutes or until mixture is hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.) Pour cream mixture over chocolate. Let stand 1 minute.

Step 2

Stir chocolate mixture until melted and smooth. (If mixture doesn't melt completely, microwave at HIGH 30 seconds.) Stir in crushed cookies. Cover and chill 3 hours or until firm. (Mixture can be prepared and chilled up to 2 days ahead.)

Step 3

Shape mixture into 1-inch balls (about 2 tsp. per ball). Roll in chopped pecans. Place on wax paper-lined baking sheets. Chill 1 hour. Store in an airtight container in refrigerator up to 5 days.

Chef's Notes

We tested with Walkers Pure Butter Shortbread.

Ratings & Reviews

sharird's Review

October 27, 2012

ssterry's Review

May 10, 2012