• ½ pound unsalted butter
  • 1 pound and 2 cups confectioners’ sugar
  • 2 tablespoons Maker’s Mark Bourbon Whisky
  • 1 cup bourbon soaked pecans
  • 8 ounces unsweetened baking chocolate
  • 4 tablespoons grated edible paraffin
  • Whole pecans


In a large bowl, cream the butter by using an electric mixer. Add 1 lb. confectioners’ sugar and Maker's Mark alternately to the butter until blended. Gently stir in pecans. Refrigerate for 20 minutes to allow the mixture to stiffen. Place 2 cups sugar into a small bowl. Line a baking sheet with parchment paper. Remove mixture from refrigerator and scoop tablespoon-sized portions from the mixture. Drop into the sugar bowl then roll into a 1-inch ball. Place on the baking sheet and refrigerate for 2 hours. Melt the chocolate and edible paraffin in a small double boiler or use a coffee mug in a pan of boiling water. Stir until the mixture is smooth. Using a toothpick, dip each ball into chocolate and place back on the baking sheet. Immediately top with a whole pecan and allow to cool. Serve at room temperature.

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