bourbon, also can use whiskey
butter, softened, not margarine
chocolate almond bark, melted
Soak chopped pecans in bourbon or whiskey covered overnight.
Cut butter into powdered sugar as if you are making a pie crust.
Add pecans and any liquid that has not been absorbed.
Refrigerate until firm enough to shape into balls.
Shape into balls . I use a small cookie scoop.
Chill balls overnight.I have put them in the freezer for a short time until hard to be able to dip quicker.
Melt chocolate bark in small crock pot on low
Dip and place on wax paper or parchment paper to harded.