Bourbon balls, aka Rum balls or Brandy balls (depending upon what type of liquor you have available), are a wonderful treat to slip into empty spaces on a cookie platter. The flavor will be best if you put them in a tight tin and let the flavor develop over about a week, but it's hard to resist diving right in. Just don't use Scotch. Trust me.
12 oz package of Vanilla Wafers, crushed
12 oz (2 c) semi-sweet chocolate bits
1/2 c sugar
1/3 c light corn syrup
2/3 c bourbon (or use 4 t extract in water)
1 c pecans, crushed
Additional sugar for rolling
Either whirl the Vanilla Wafers in a food processor until coarsely chopped, or place in a large bowl and pound to crush. Either way, end up with them in a large bowl. Place the chocolate in a large glass measuring cup and heat on medium in the microwave until mostly melted, 30 seconds at a time. Stir in the sugar, corn syrup, and liquor. Pour the liquid over the crushed wafers and stir well, adding the pecans too. Let the mixture sit for 30 minutes to soften. Roll the balls by hand, about 1-1/2 inches, and roll in sugar. Set on parchment paper to dry slightly before storing away in a tight tin.