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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 1 hour.
Remove from wax paper and store in airtight container.