1. In a food processor, finely grind the shortbread. You should have 2 cups crumbs. Add the pecans and confectioners' sugar and pulse until the nuts are chopped. Transfer to a large bowl. 2. In a small saucepan, bring the bourbon to a boil. Remove from the heat and add ¾ cup chocolate chips. Stir until smooth. Pour into the pecan mixture and stir until well-combined. Form into sixteen 1½-inch balls. 3. Place the remaining ¼ cup chocolate chips in a resealable plastic bag. Microwave in 20 second increments until melted, squeezing the chocolate in the bag to evenly melt. Snip a small hole in one corner and drizzle the chocolate onto the balls. Refrigerate in an airtight container until firm, at least 2 hours and up to 1 week.
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