1 c. gingersnap cookie crumbs
1 1/4 c. powdered sugar, divided
1 c. finely chopped pecans
1 square baking chocolate
1 1/2 tbsp. honey
1/4 c. bourbon

Combine crumbs, 1 cup of the sugar and the nuts in large bowl. Combine chocolate and honey in small bowl over hot water; stir until chocolate is melted. Blend in bourbon. Stir bourbon mixture into crumb mixture until well blended. Shape into 1" balls. Sprinkle remaining 1/4 cup powdered sugar over balls. Refrigerate until firm. 4 dozen.

These improve with aging. Store in an air tight container in refrigerator. They will keep several weeks.