Step 1

Cream butter, powdered sugar and Makers Mark together in a standing mixer.

Step 2

Let mixture stand in refrigerator for 3 hours, or until hardened.

Step 3

Once cooled, roll into small 1 inch balls and press pecan halves on either side. Set aside on wax paper.

Step 4

Melt together over double boiler at low temperature. The chocolate will melt nicely if you break it into smaller pieces before putting it in the double boiler.

Step 5

Once the chocolate is melted, dip bourbon balls in chocolate one at a time. You want your bourbon ball to be completely covered in the chocolate.

Step 6

Set ball back on wax paper until chocolate is firm.

Step 7

Store in refrigerator. Can be made in advance.