3 tablespoonsmelted butter (dairy-free, for vegan version)
3 tablespoonsagave nectar or light corn syrup
3–4 Tablespoons bourbon
1cup powdered sugar
Place the ginger snaps and pecans in the base of a food processor and pulse until finely chopped. See photo above for reference.
Place in a large bowl and add in the melted butter, cocoa powder, syrup, and bourbon. I usually start with 3 tablespoons and then add in another tablespoon if needed/desired. The base isn’t very sweet, but you will roll these in powdered sugar to help balance.
Place the powdered sugar in a rimmed plate or bowl. Set aside.
Scoop 1 tablespoon of mixture and roll into a ball, then roll into the powdered sugar. Continue with the rest of the batter.
My Mom’s original recipe calls for 1/3 cup of bourbon, which I’ve always found to be a little too potent for my tastes. Therefore, I’d reduced it to 3 tablespoons or 1/4 cup, depending on preference.
These store in the fridge for about a week. I prefer to store them in the freezer; because of the alcohol they don’t freeze all the way and are a delicious after-dinner dessert.