1 stick butter, softened
1 (1 lb) box powdered sugar
1 C chopped pecans
4 Tbs bourbon (Maker's Mark)
4 oz semisweet chocolate
4 oz bitter chocolate
One day ahead, cram butter and sugar. Add chopped pecans, mixing well. Add bourbon and quickly shape into balls using about 1 tsp of mixture for each ball. Refrigerate overnight.
Next day, melt the chocolates in a double boiler until chocolate has a smooth consistency. Dip chilled bourbon balls into chocolate. Place candy on wax paper in refrigerator to harden. Yields 4 dozen.
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