This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gee Estate in Quinlan, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Heat chocolate, Irish cream and whipping cream in a double boiler over medium heat stirring constantly until chocolate is melted and mixture is smooth.
  2. Remove from heat and stir in pecans then drop by teaspoonfuls onto wax paper and cool for an hour.
  3. Remove from wax paper and store in airtight container.
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