Place 1 cup of the chopped pecans into a food processor and grind into a coarse sand-like texture.

Place the ground pecans into a large mixing bowl with the chocolate graham cracker crumbs.

Place the chocolate chips into a microwave-safe bowl and melt the chocolate in increments of 30 seconds until melted and smooth, stirring in between.

Whisk in the powdered sugar, sweetened condensed milk, and Bailey's Irish Cream until combined.

Gradually stir in the pecan/graham cracker mixture until combined.

Cover and place into the fridge for an hour to set.

Using a small ice cream scoop or tablespoon, spoon some mixture out and into the palm of your
hand and roll into a ball.

Place the ball onto a cookie sheet lined with parchment paper.

Continue to scoop and roll the mixture into truffle balls until all the mixture is used.

Place the other cup of chopped pecans into a bowl and roll each truffle into the nuts to coat.

Place in fridge until ready to enjoy!