Comments

  1. EMILY says

    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. Jeanie says

    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!!!!

  3. Monica says

    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. Marvina says

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

    • Paula says

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

  5. Michele says

    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.

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