cup gingersnap cookie crumbs
cup confectioner's sugar
cup finely-chopped pecans
ounce unsweetened chopped chocolate
Combine cookie crumbs, sugar, and pecans. In double-boiler or small bowl over a pan of hot water, combine chocolate and honey, and stir until melted. Blend bourbon into chocolate mixture. Stir in cookie crumbs. Shape into 1 inch balls. Sprinkle balls with powdered sugar. Chill in frig until firm. Best eaten after 2 to 3 days. Keeps 2 weeks in airtight container.