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