Preheat the oven to 325˚F. Add the pecans to a sheet pan and toast them in the oven for 12-15 minutes, until lightly browned and fragrant. Transfer to a cutting board and chop finely. 

Add the chopped pecans to a bowl. Pour the bourbon over the nuts and stir, then let sit on the counter for 2-3 hours. 

Strain the nuts, reserving the bourbon.

Whisk together the leftover bourbon, maple syrup and vanilla in a small bowl. 

In a large bowl, stir together the chopped wafer cookies, pecans, cocoa, and salt. Add in the bourbon mixture and stir until a paste forms. If the mixture is too dry, add another tablespoon of bourbon.

Use a heaping tablespoon to portion the balls and roll into a ball with your hands. Place on a parchment-lined baking sheet. Place in the freezer for 20 minutes while you melt the chocolate. 

Melt the chocolate in the microwave in 30 second intervals, stirring between each interval, until fully melted. Using two forks, coat each ball in melted chocolate and let the excess chocolate drip off. Transfer to the parchment paper, then place a pecan on top. Optional: drizzle more melted chocolate on top. 

Let the chocolate set, then enjoy!