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Mae Baird's Rum Balls




Source of Recipe


Courtesy of: Food Network Special Presentation


List of Ingredients




Mae Baird's Rum Balls


4 oz semisweet chocolate, coarsely, chopped
1 x 200 g package chocolate wafer cookie
2 1/4 cup finely chopped walnuts or 2 1/4 cup finely chopped pecan
3 tbsp sweetened condensed milk
1/3 cup rum
1 tsp vanilla

Recipe



Mae Baird's Rum Balls
In a bowl over saucepan of hot (not boiling) water, heat semisweet chocolate, stirring occasionally, until melted.


Set aside and let cool slightly.


Meanwhile, in a food processor, chop wafers to make about 2-1/3 cups (575 mL) fine crumbs.


Transfer to large bowl.


Add 1 cup (250 mL) of the walnuts, condensed milk, rum and vanilla; stir in chocolate.


Cover and refrigerate for 1 hour or until firm enough to roll.


Shape mixture by heaping teaspoonfuls (5 mL) into balls.


Roll in remaining walnuts to coat.


Make ahead: Refrigerate layered between waxed paper in airtight container for up to two weeks).


Yield: 70 pieces