1/2 cup (1 stick) butter, melted
2 (1 lb. ea.) boxes confectioners' sugar
1/4 cup bourbon
1/2 cup pecans, chopped (optional)
8 (1 oz. ea.) squares semi-sweet chocolate
1/4 cube paraffin "Gulf" wax (in Walmart baking section)
toothpicks
wax paper

Pour sugar into large bowl, add pecans, mix well, add melted butter and Bourbon. Knead until mixture is blended and does not stick to hands. Roll into 1-inch balls and place on cookie sheet lined with wax paper. Place toothpick into each one. Refrigerate while chocolate is melting.

Place a large pan on burner filled with water. Place a small saucepan into water being careful not to let the water get into saucepan (or use a double boiler). Put chocolate and shaved paraffin wax into saucepan. Boil water until chocolate and paraffin wax is melted.

Dip each ball into chocolate. When removing, lean tooth pick sideways so the bourbon ball does not slide off. Hold over saucepan until excess chocolate drips off.

Note: I like to twist the toothpick while the excess chocolate drips.

Place on cookie sheet and refrigerate for about 15 minutes before serving.

Variation: May use chocolate bark instead of chocolate + paraffin wax, if desired.

Submitted by: Charles