Bourbon Balls

• 2 sticks Margarine (softened)
• 1/4 cuptBourbon (or to taste)
• 2 lbstConfectionary Sugar
• 12 oztWhole Pecans
• 12 oztSemi-sweet Chocolate
• 2 oztParaffin Wax

1. Take half of the pecans and chop them. (I prefer pieces the size of a pea)
2. o Reserve the remaining half of whole pecans for later.
3. Mix the softened margarine, bourbon, chopped pecans, and confectionary sugar at a low speed.
4. Once filling is mixed, begin rolling balls 1" in diameter.
5. o Note, if the filling softens too much, place in freezer as needed.
6. Place balls on a cookie sheet lined with wax paper.
7. When the cookie sheet is filled, place the balls in the refrigerator for 30-60 minutes to firm.
8. Melt chocolate and paraffin in a double-boiler until the chocolate has a smooth consistency
9. Using a spoon, dip and coat the balls in the chocolate
10. Set the ball back on the wax paper and immediately place a whole pecan on top.
11. Put the balls back in the refrigerator until chocolate hardens.

margarine, sugar, pecans, chocolate, paraffin wax

Taken from www.epicurious.com/recipes/member/views/bourbon-balls-1214030 (may not work)