Start by reserving 1 cup of the pecans to roll the truffles into at the end.
Add the remaining pecans to a food processor and pulse until they are a coarse sand-like texture.
In a large mixing bowl, mix together the pecans and graham cracker crumbs.
Melt the chocolate in a microwave-safe bowl in intervals of 45-seconds, stirring in between until the chocolate is melted and smooth.
Whisk the powdered sugar, sweetened condensed milk, and Irish Cream into the melted chocolate until well combined.
Fold the pecans and graham cracker mixture into the chocolate.
Cover the bowl with foil and refrigerate for 1 hour.
Line a baking sheet with parchment paper, then add the remaining chopped pecans to a small bowl and set both items to the side.
Using a tablespoon or melon baller, scoop out a portion of the mixture and roll into a neat ball using the palms of your hand.
Place the rolled truffle onto the prepared baking sheet. Repeat until all the truffles are rolled.
Finally, roll the Baileys chocolate truffles into the chopped pecans one at a time.