Kentucky Bourbon Balls

2lb bag of Powdered Sugar

1/2 pound of Philadelphia Cream Cheese

Chocolate Almond Bark

Nestle Semi-sweet Chocolate Chips

1/4 Cup Old KY Bourbon (Evan Williams)

Pecans

Wax Paper

Allow the Cream Cheese to soften to room temperature where it

is moist and easily workable. Mix in Using your hands, crush the

Powdered Sugar into the cheese about 2/3lb at a time. Reserve

about 1 cup of the powdered sugar. When the mixture will form a nice,

smooth ball, sort of like a slightly moist bread dough, roll the

mixture into evenly-sized balls, making sure to keep your hands

coated in powdered sugar to prevent sticking.

Set the balls on wax paper or tin foil. Cover and freeze

over night.

Fill a small container with some more of the bourbon and saturate

1 pecan per Bourbon Ball in the bourbon overnight as the balls

freeze.

Next Day:

Carefully heat the almond bark and the chocolate chips together until

smooth. Roll the bourbon balls in the chocolate quickly to fully and

lightly coat, one at a time, then press a soaked pecan onto the top then

let them cool on wax paper.

Keep refrigerated.