Ingredients:

  • 9 oz vanilla wafers, finely crushed
  • 2 cups pecans, finely chopped and toasted
  • 1 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/2 cup Kentucky bourbon
  • 1.5 tbsp light corn syrup
  • 10 oz semi-sweet or dark chocolate
  • 1 tsp coconut oil
  • 36 pecan halves

Instructions:

  1. Toast pecans at 350°F (175°C) for 5–7 minutes until fragrant. Pulse vanilla wafers in a food processor until fine sand consistency, then pulse in toasted pecans until finely minced.
  2. Sift the powdered sugar and cocoa powder into a large mixing bowl. Stir in the nut and wafer mixture.
  3. Whisk together the bourbon and corn syrup. Pour over the dry ingredients and fold until the mixture feels like damp sand and holds its shape when squeezed.
  4. Let the mixture rest for 10 minutes to allow the wafers to fully absorb the liquid.
  5. Use a small cookie scoop to portion the dough and roll between your palms into 1-inch spheres. Place on a parchment-lined baking sheet.
  6. Refrigerate the balls for at least 30 minutes to firm up before dipping.
  7. Melt the chocolate with coconut oil in a double boiler. Using a fork, dip each ball into the chocolate, tap off excess, and top immediately with a pecan half.
  8. Store in an airtight container for 24–48 hours to allow the flavors to cure and mellow.