Rum Balls

 https://www.allrecipes.com/recipe/230145/rum-balls/

Ingredients

• 1 (12 ounce) box vanilla wafer cookies (such as Nilla)

• 1 cup semisweet chocolate chips

• ¼ cup light corn syrup

• ¾ cup dark rum (such as Meyer's)

• 1 cup confectioners' sugar, plus more for dusting

  Directions

  1. Place vanilla cookies in a food processor and process into fine crumbs.

     1. Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.

     2. Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.

     3. Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.

     4. Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.

        Variations: 

        1.  These can also be coated w chopped nuts, toasted coconut, cinnamon & sugar, or holiday sprinkles (or a mix of all)

        2.  These can also be drizzled w melted chocolate after coating in powdered sugar (or topping of choice)

        3.  Instead of dark rum, these are good w spiced or coconut rum too (or a mix)

        4.  Instead of vanilla wafers, sub ginger snaps cookies.  Then sub honey & molasses for the Karo syrup.  I’d use spiced rum for this one.  Could also add some chopped candied ginger to the filling when stirring in cookies