Irish Cream Chocolates
- 12 ounces semisweet chocolate chips
- 1/2 cup Irish cream liqueur, such as Bailey's
- 1/4 cup whipping cream
- 2 cups pecan pieces
- Heat chocolate, Irish cream and whipping cream in a double boiler
over medium heat, stirring constantly, until chocolate is melted and mixture is smooth.
- Remove from heat and stir in pecans.
- Drop by teaspoonsful onto wax paper; cool for one hour.
- Remove from wax paper and store in airtight container.