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Ingredients

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Directions

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  • In large mixing bowl, beat together 2 cups of the powdered sugar, the pecans, butter, and creme de menthe. Beat or stir in remaining powdered sugar. Cover and chill mixture for 1 hour or until firm.

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  • Shape into 1-inch balls. Place balls on a foil- or waxed-paper-lined baking sheet. Chill for 15 minutes.

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  • In a small, heavy saucepan, heat chocolate pieces and shortening over very low heat, stirring constantly, until chocolate melts.

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  • Dip one side of each of the chilled balls into melted chocolate. Return to baking sheet. Chill until set. Makes about 60 candies.

*

For a non-alcoholic candy, use 1/4 cup corn syrup, 1/4 teaspoon peppermint extract, and a few drops green food coloring for creme de menthe.

Tips

Prepare candies as above. Cover and store in refrigerator for up to 1 week. Or freeze candies in a freezer container for up to 3 months.

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