Combine 1 cup pecans and bourbon; let stand, covered, for 8 hours or overnight.

Cream butter and confectioners sugar, adding 1/4 cup at a time, until crumbly; stir in pecan mixture. Refrigerate, covered, until firm enough to shape, about 45 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.

Dip into chocolate coating; allow excess to drip off. Sprinkle with remaining 1/4 cup pecans. Let stand until set.