Ingredients
2 boxes of confectioners’ sugar
2 sticks of softened butter
1 quart of chopped pecans
1 TBSP of vanilla
1 can of Eagle brand milk
7 TBSP of whiskey
1 lb. of semisweet chocolate (possibly 2 bags of chips)
1/4 inch bar of paraffin
Preparation
Mix top six ingredients together and freeze overnight.
Roll dough into balls; put on waxed paper and refreeze
Use double boiler to melt chocolate and paraffin together. Dip balls and put back on waxed paper. Freeze them again.
