Prepare the pecans: Finely chop 1 cup of pecans and place them in a small bowl. Pour ⅓ cup bourbon over the pecans, stir to coat, then cover and let soak for at least 1 hour (or overnight for a deeper flavor).

Make the filling: In a large mixing bowl, beat ½ cup (4 oz) softened butter with an electric mixer until creamy. Gradually add 3¼ cups confectioners’ sugar, mixing until smooth. Stir in the bourbon-soaked pecans (including any remaining liquid) until evenly combined.

Shape the balls: Line a baking sheet with parchment or wax paper. Roll the mixture into 1-inch balls and place them on the prepared sheet. Refrigerate for at least 2 hours, or until firm enough for dipping.

Melt the chocolate: In a microwave-safe bowl, melt 1 pound semisweet chocolate chips in 30-second intervals, stirring between each, until smooth. Alternatively, melt using a double boiler on the stovetop.

Dip and garnish: Using a fork or dipping tool, coat each chilled bourbon ball in melted chocolate, letting excess drip off. Place back onto the lined baking sheet. While chocolate is still wet, top each ball with a pecan half, pressing gently.

Set the coating: Refrigerate the coated bourbon balls for at least 30 minutes, or until the chocolate is fully set.

Serve or store: Keep in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.