1. Are these thick enough to leave plain? I am thinking i want to make some bourban bars ( I hate dipping things in CHoc) But the recipe i have used in the past was too wet to do that I had to freeze them then choc coat them

  2. I’ve made these twice and both times ended up using 1/2 cup of butter. I also like more bourbon flavor so on the 2nd try I added a little extra bourbon after everything was mixed and then “kneaded” it in with a little extra powder sugar. They came out great!!!!5 stars

  3. 3 1/2cups of powdered sugar and 1/4 C (4 T) butter do not “cream”. At best, in those proportions they creat a powdery mix. Suggestions? Only two days to Derby!

  4. You say your recipe is correct. Yet , the cream that you talk about is not on your recipe. So what type of cream????

    • It is correct. “Cream butter and sugar together in an electric mixer until smooth” as in “Mix butter and sugar together….”

  5. In the recipe yiu have 3T of boubon to mix with pecans. In comments 3T cream to be mixed with chocolate. I’m confused if the bourbon amount is correct.4 stars

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