Melt chocolate chips in top of double boiler. Add corn syrup and bourbon. Mix well. Combine other three ingredients in large bowl. Pour chocolate mixture over dry ingredients and mix well. Let stand 30 minutes (no longer).
Shape into 1-inch balls and roll in confectioners’ sugar. Store in tightly closed container and let ripen several days before serving.
Tipsies can be kept in the refrigerator in a tight container for a long time (if you can keep them around).
Source: Gloria Madlinger, Clearwater