Categories: Candy

Ingredients

• 3 (4 oz.) bittersweet chocolate baking bars, chopped
• 1 1/2 Tbsp. cold butter, cubed
• 2 tsp. vanilla extract
• 9 Tbsp. heavy cream
• 1/4 cup bourbon
• 1 (5.3 oz.) pkg. pure butter shortbread cookies, crushed
• 2 cups finely chopped roasted, salted pecans
• Wax paper

Directions

1. Combine first 3 ingredients in a large glass bowl. Cook cream and bourbon in a small saucepan over medium heat 3 to4 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.
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. (Can be prepared and refrigerated up to 2 days ahead.)
3. Shape mixture into 1-inch balls (about 2 tsp. per ball). Roll in chopped pecans. Place

4. on wax paper-lined baking sheets. Chill 1 hour. Store in an airtight container in refrigerator up to 5 days.

5. makes about 5 dozen

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