Ingredients

2 cups crumbled chocolate wafers (about one 8-ounce package)
2 cups finely chopped pecans
3/4 cup confectioners’ sugar
1/4 cup light corn syrup
3 tablespoons bourbon
2 tablespoons cocoa powder
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt

Directions

Mix the crumbled wafers and 1/2 cup of the pecans in a large bowl (reserve the remaining pecans for rolling). Add the sugar, corn syrup, bourbon, cocoa powder, vanilla, cinnamon, ginger and salt. Mix well to combine. If the dough is too soft, add more cookie crumbs 1 tablespoon at a time until thickened.

Scoop the dough into tablespoon-size portions and roll into balls. Roll each ball in the reserved pecans, pressing the pecans into the dough. Place in a single layer on a parchment-lined baking sheet. Refrigerate 1 hour before serving. After chilling, the balls may be transferred to an airtight container. Refrigerate for 2 weeks or freeze for up to 6 months.