Ingredients
12
oz bittersweet baking chocolate, chopped
1 1/2
tablespoons cold butter, cut into small pieces
2
teaspoons vanilla
9
tablespoons whipping cream
1/4
cup bourbon
1
package (5.3 oz) pure butter shortbread cookies, crushed
2
cups finely chopped salted roasted pecans
Preparation
In large microwavable bowl, mix chocolate, butter and vanilla. In small saucepan, cook whipping cream and bourbon over medium heat 3 to 4 minutes or until hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.) Pour over chocolate mixture. Let stand 1 minute.
Stir chocolate mixture until melted and smooth. (If mixture doesn’t melt completely, microwave uncovered on High 30 seconds.) Stir in crushed cookies. Cover; refrigerate 3 hours or until firm. (Mixture can be prepared and refrigerated up to 2 days ahead.)
Line cookie sheets with waxed paper. Shape chocolate mixture into 1-inch balls (about 2 teaspoons per ball). Roll in chopped pecans. Place on cookie sheets. Refrigerate 1 hour. Store tightly covered in refrigerator up to 5 days.
