Instructions: Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Stir in bourbon. Knead until mixture is blended and does not stick to hands; knead in pecans. Refrigerate 1 to 2 hours. Shape into 1" balls. Chill at least 8 hours.

Place semi-sweet and bittersweet chocolates in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts.

Working quickly, dip each ball into melted chocolate. Place on wax paper to cool. Store in refrigerator.

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