1 box 10X confectioners' sugar
1/2 stick butter
1/3 c. bourbon whiskey
1/2 c. chopped pecans
12 oz. pkg. chocolate chips
1/2 cake paraffin

Soak pecans in liquor 2 hours. Blend butter and sugar. Add the liquor off of the nuts gradually, then add the pecans. Form into balls and chill in the refrigerator for 2 hours.

Melt chocolate and paraffin in double boiler and dip each ball using toothpicks. Place on wax paper to harden.