These are like old-fashioned bourbon balls, but updated with honey and English shortbread cookies.
3 (4-oz.) bittersweet chocolate baking bars, chopped
3 tablespoons honey
1 1/2 tablespoons cold butter, cubed
2 teaspoons vanilla extract
8 tablespoons heavy cream
1/4 cup bourbon
1 (5.3-oz.) package English pure butter shortbread cookies, crushed (such as Walkers Shortbread)
2 cups finely chopped roasted, salted pecans
1. Combine first 4 ingredients in a large glass bowl. Cook cream and bourbon in a small saucepan over medium heat 3 to 4 minutes or until mixture is hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.) Pour cream mixture over chocolate. Let stand 1 minute.
2. Stir chocolate mixture until melted and smooth. (If mixture doesn’t melt completely, microwave at HIGH 30 seconds.) Stir in crushed cookies. Cover and chill 3 hours or until firm. (Mixture can be prepared and chilled up to 2 days ahead.)
3. Shape mixture into 1-inch balls (about 2 tsp. per ball). Roll in chopped pecans. Place on waxed paper-lined baking sheets. Chill 1 hour. Store in an airtight container in refrigerator up to 5 days.