Using a medium bowl, add 1 cup of finely chopped pecans and all of the bourbon. Stir until well combined; cover and let rest for 1 hour. (Note: The remaining ¼ cup of pecans will be used as garnish.)

Using an electric mixer, cream together butter and confectioner’s sugar until smooth.

Add pecan-bourbon mixture and stir until well combined.

Using ½ Tbsp measuring spoon, scoop out the mixture and shape into ~1” balls. Place balls on a baking sheet lined with wax paper. Refrigerate for 1 hour, or until firm.

Using a double-boiler (or a heatproof bowl set over a pan of gently simmering water), add chocolate and butter. Heat, stirring often, until butter has fully melted and mixture is smooth. Remove glaze from heat.

Using a toothpick, dip each ball into the glaze. Place glazed bourbon ball back onto wax paper and sprinkle top with chopped pecans before glaze hardens. Repeat until all filling mixture has been used.

Let bourbon balls sit until glaze has fully set.