Chocolate-Gingersnap Bourbon Balls

Best when aged for 2-3 days when the flavors have had a chance to develop. Will keep several weeks stored in an airtight container in the refrigerator. Great for the holidays.

• Ready In: 4 hrs 10 mins
• Serves: 24-30

Ingredients

• 1  cup  gingersnap crumbs (20 cookies processed in food processor)
• 1⁄2 teaspoon cinnamon
• 3⁄4 cup powdered sugar
• 1  cup pecans or 1  cup walnuts, finely chopped
• 1 (1 ounce)  unsweetened chocolate square
• 3  tablespoons honey
• 1⁄4 cup Bourbon (use a brand you like to drink, the flavor really shines through)

Directions

1. In a large bowl, combine cookie crumbs, cinnamon, nuts, and sugar.
2. In the top of a double boiler (over hot water) or in a saucepan (over low heat), combine chocolate and honey; heat and stir until chocolate is melted (approx 2-3 minutes).
3. Mix in bourbon until smooth and well blended.
4. Stir chocolate-bourbon mixture into crumb mixture until well blended.
5. Flour your hands and shape dough into 1-inch balls.
6. Refrigerate until firm.