1/2 cup (1 stick) unsalted butter (melted)

3 1/2 cups confectioners sugar

7 tablespoons top-shelf bourbon

1/4 cup crushed pecans

3/4 cup semi-sweet chocolate chips

2 tablespoons whole milk

20 to 30 pecan halves

DIRECTIONS

1.

Combine butter, sugar, and bourbon in a bowl and beat with a wooden spoon or an electric mixer on low speed until smooth. Refrigerate mixture for one hour. Using a melon baller, form mixture into 1-inch balls. Place balls on a baking pan lined with parchment paper. Refrigerate until firm. Remove balls, wrap individually with plastic wrap, and freeze for a minimum of two hours.

2.

Combine chocolate chips and whole milk in double boiler over medium heat, stirring until melted. One at a time, use a dipping fork (or toothpick) to submerge buttercream balls in chocolate, coating on all sides.

3.

Place on baking pan lined with parchment paper, garnish with pecan half. Allow balls to completely harden before eating.