sparkle sparkle

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“This recipe uses confectioneries sugar instead of vanilla wafers. My family has made these for over 40 years. A true southern delight!”
120 pieces

Ingredients Nutrition

  • 4 lbs confectioners' sugar (10x)
  • 1 cup butter, softened (not margarine)
  • 12 lb chopped pecans
  • Bourbon (use your favorite, I've used several different brands)
  • 1 (12 ounce) bag milk chocolate chips
  • 1 (12 ounce) bag semi-sweet chocolate chips
  • 14 lb paraffin wax, shaved finely (gulf wax)
  • 2 tablespoons solid shortening


  1. By hand mix the sugar, butter, pecans and bourbon. Start off with a good splash of bourbon then add tiny bits if too dry. I've never once measured the bourbon and I've been making these since I was about 5, helping mom.
  2. Work mixture until smooth. The mixture should be stiff, not soggy, pliable but not crumbly. I hope that makes sense.
  3. Pinch a tiny bit of mix and roll it in the palm of your hand into a ball. The perfect size ball is a two-biter (a little less than an inch.)
  4. Place on cookie sheets and set aside to air dry. You should not freeze these to firm them quickly, just let them air dry a couple of hours.
  5. Melt chocolates, paraffin and shortening in the microwave 30 seconds at a time.
  6. Stir at end of each 30 seconds.
  7. It will take about 4-5 minutes to melt everything.
  8. Using a salad or cocktail fork place the ball on the end of the fork and dip into chocolate.
  9. Don't prick the end with the fork or a toothpick to dip as some recommend.
  10. Let drain and put back on the cookie sheet.
  11. You may top with a half or whole pecan at this point. This will make about 120 pieces at this size.
  12. When chocolate has set, take a knife and slide under the balls. This makes them come out smooth compared to just picking them up.
  13. Place each piece in a foil or paper fluted candy cup and place in an airtight container.
  14. Store in the refrigerator until ready to serve or give as gifts.

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