We've been making rum balls in my family for as long as I can remember. Normally we'd roll the finished balls in powdered sugar turning them into rum filled snowballs. This year I decided to roll them in chocolate sprinkles instead. I love the way they turned out and will probably do them this way from now on.
It's season two of Food Blogga's Eat Christmas Cookies event and I'm submitting my chocolate sprinkled covered rum balls. You have until December 21st to post your cookie recipes.
RUM BALLS WITH CHOCOLATE SPRINKLES
1 large box vanilla wafers
3 TBS cocoa powder
3 TBS light corn syrup
1 cup powdered sugar
1/2 cup rum
chocolate sprinkles (for rolling)
Process the vanilla wafers in a food processor until finely ground. Add the powdered sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Chill if necessary and then shape into 1 inch balls. Roll the balls in the chocolate sprinkles. Store in an airtight container in the refrigerator.