7 tbsp. butter
1 lb. powdered sugar
1 c. pecans soaked in 7 tbsp. bourbon

COATING:

1 (12 oz.) pkg. chocolate chips
1/2 block paraffin wax

Soak broken pecans in bourbon for 3 days. (If unable to soak pecans in bourbon, decrease bourbon to 5 tablespoons.) Combine butter and sugar until the consistency of cornmeal. Add pecans and bourbon blend. Refrigerate 1 hour before forming into bite-size balls. After forming into balls refrigerate 1 hour or until chilled. Melt chocolate and paraffin wax in double boiler. Dip each bourbon ball into melted chocolate and place on waxed paper to dry.