INGREDIENTS:
3 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups finely chopped pecans
1 teaspoon pure vanilla extract
3 tablespoons light corn syrup
1/2 cup spiced rum
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups finely chopped pecans
1 teaspoon pure vanilla extract
3 tablespoons light corn syrup
1/2 cup spiced rum
DIRECTIONS:
1. In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Drizzle in vanilla, corn syrup and rum.
2. Scoop scoop and shape into 1 inch balls or larger. I used about 4 teaspoons of the chocolate mixture per ball which equaled 2 level scoops from the small OXO cookie scoop.
3. Roll Rum Balls in additional confectioners' sugar, cocoa, sprinkles or whatever strikes your fancy. Store in an airtight container in the refrigerator for several days to develop the flavor.
2. Scoop scoop and shape into 1 inch balls or larger. I used about 4 teaspoons of the chocolate mixture per ball which equaled 2 level scoops from the small OXO cookie scoop.
3. Roll Rum Balls in additional confectioners' sugar, cocoa, sprinkles or whatever strikes your fancy. Store in an airtight container in the refrigerator for several days to develop the flavor.
NOTES:
- If you chose to roll your Rum Balls in confectioners; sugar, you may need to re-coat them before serving.
- I served my Rum Balls in mini cupcake liners that I picked up from Target.
- I served my Rum Balls in mini cupcake liners that I picked up from Target.
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