Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and bake for 5-7 minutes until fragrant and lightly golden. Allow to cool before chopping finely.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until fluffy and smooth, about 2-3 minutes.

Add sour cream, chopped green onion, Worcestershire sauce, and garlic powder to the creamy mixture. Mix thoroughly for 1-2 minutes until well combined.

Stir in the shredded sharp cheddar cheese and half of the bacon bits. Fold gently, cover the bowl, and chill for at least 2 hours or up to 24 hours.

Shape the chilled mixture into a smooth ball using clean hands.

On a large plate, combine the remaining bacon bits, chopped pecans, and parsley. Spread evenly.

Roll the cheese ball in the bacon-pecan-parsley mixture, pressing gently to coat all sides.

Refrigerate the coated cheese ball for at least 30 minutes before serving.