1 lb. powered sugar
1/2 stick of soft butter (4 Tbl)
1/3 c. creme de menthe
Mix to a dough like consistency with an electric mixer.
Cover and refrigerate for 3 hours or longer. Make small balls and press a pecan half in on side. Chill and dip in a mixture of 1 lb. semi sweet chocolate chips and 2 Tbl. paraffin and 2 Tb. butter. Mix in double boiler. Set on waxed paper to harden.
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