1 (12 oz.) pkg. semi-sweet chips
1 box powdered sugar
1/2 c. butter
6 tbsp. bourbon
1 c. chopped nuts
1 tsp. paraffin

Cream butter and sugar. Add bourbon and pecans. Shape into small balls. Place on waxed paper and set in refrigerator 30 minutes. Melt chocolate chips and paraffin together.

Dip balls into cooled chocolate; place on waxed paper. Store in tightly covered tin. The candy can be kept at room temperature or refrigerated several weeks.