bourbon, also can use whiskey
butter, softened, not margarine
chocolate almond bark, melted
1Soak chopped pecans in bourbon or whiskey covered overnight.
2Cut butter into powdered sugar as if you are making a pie crust.
3Add pecans and any liquid that has not been absorbed.
4Refrigerate until firm enough to shape into balls.
5Shape into balls . I use a small cookie scoop.
6Chill balls overnight.I have put them in the freezer for a short time until hard to be able to dip quicker.
7Melt chocolate bark in small crock pot on low
8Dip and place on wax paper or parchment paper to harded.