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Directions for: Mae Baird's Rum Balls

Ingredients

4 oz semisweet chocolate, coarsely, chopped

1 1 g package chocolate wafer cookie

2 ¼ cup finely chopped walnuts

2 ¼ cup finely chopped pecan

3 Tbsp sweetened condensed milk

⅓ cup rum

1 tsp vanilla

Directions

1. In a bowl over saucepan of hot (not boiling) water, heat semisweet chocolate, stirring occasionally, until melted.

2. Set aside and let cool slightly.

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

4. Transfer to large bowl.

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

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

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

8. Roll in remaining walnuts to coat.

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

10. Yield: 70 pieces

See more: Birthday Party, Dessert, Chocolate, Christmas, Thanksgiving, Valentine's Day, North American, New Year


http://www.foodnetwork.ca/recipe/mae-bairds-rum-balls/559/