Chocolate Rum Balls

Submitted by Chef Petunia

"This has been an old-time family favorite recipe for many years. I have made these with not only regular rum but coconut flavored rum, bourbon, brandy, amaretto, kahlua...etc. I generally use walnuts but pecans, macadamia or almonds are also good. These are best if they sit a few days in a tightly covered container before eating. They also freeze well. Cooling time is not included in the PREP/COOKING time. Please allow 30 minutes to cool before rolling cookies into balls. FOR ADULTS ONLY, so please make sure you keep these away from the little ones."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 54-60 balls

ingredients

• 1 cup semi-sweet chocolate chips
• 3 tablespoons corn syrup
• 1⁄2 cup rum
• 11 ounces vanilla wafers, crushed
• 1⁄2 cup powdered sugar
• 2 cups nuts, finely chopped

directions

1. Melt chocolate over very low heat or in a double boiler. Add corn syrup and alcohol (REMOVE FROM HEAT SOURCE AND BE VERY CAREFUL WITH ALCOHOL AND AN OPEN FLAME).
2. In a large bowl, combine crushed wafers, powdered sugar and one cup of the chopped nuts. Add chocolate mixture to the crumb mixture and stir well.
3. Let stand 30 minutes and then stir again. Shape into 1" balls then roll into remaining nuts. Store in a very tightly sealed container in the refrigerator for at least 3 days for best flavor.