In a large mixing bowl, combine the finely chopped pecans, graham cracker crumbs, and light brown sugar.

Add the dark corn syrup, bourbon, vanilla extract, and salt to the dry mixture.

Stir until a thick, cohesive dough forms.

Using a small scoop, form the mixture into 1-inch balls and place them on a parchment-lined baking sheet.

Refrigerate the balls for at least 1 hour to firm up.

Melt the dark chocolate wafers in a microwave-safe bowl in 30-second intervals until smooth.

Using a fork or dipping tool, submerge each ball into the chocolate, tapping off the excess.

Return the balls to the parchment paper and immediately top each with a pecan half.

Allow the chocolate to set completely at room temperature before serving.