Prep time: 30 minutes (plus setting time)

Cook time: 15 mins

List of Ingredients                           

1 cup pecan halves
1 stick unsalted butter, at room temperature
1 lb powdered sugar
1/2 cup bourbon, divided (1/4 and 1/4)
1 bag Ghirardelli dark chocolate melting wafers

Cooking Instructions                            

Soak pecans in 1/4 cup bourbon until absorbed (TIP: I usually do this overnight). Combine softened butter, 1/4 cup bourbon, and powdered sugar with an electric hand mixer until combined. Cover and refrigerate for 30 minutes. Remove from fridge and form the buttercream mixture into 1-inch balls, placing on a wax paper lined tray or baking sheet. When all balls are rolled, cover them with another sheet of wax paper and place them in the freezer for another few hours, or overnight. When ready to dip, melt the chocolate wafers according to the package instructions (I use a double-boiler, but it's not necessary). Dip balls one at a time in the chocolate and immediately top with a pecan half after placing on wax paper. They will dry to the touch within a few minutes. At that point, you can serve, box, or store for later.

Any special instructions:                           

I like to add a few teaspoons of shortening to my melted chocolate, which will thin it a bit and make it smoother for dipping.

What inspired you to make this dish?                            

It's Derby season - and what better way to celebrate than with this classic Kentucky creation?!