Rum Balls

• 2 oz. Baker's Semi-Sweet Chocolate, chopped
• 1/4 cup each: corn syrup and icing sugar
• 1/4 cup dark rum or orange juice
• 2 cups Oreo Baking Crumbs
• 1 cup finely chopped pecans
• coatings, such as: chocolate sprinkles, toasted flaked coconut, toasted sliced almonds

1. Place chocolate in medium microwaveable bowl.
2. Microwave on MEDIUM 2 min.
3. or until chocolate is almost melted; stir until completely melted.
4. Add corn syrup, icing sugar, rum, crumbs and pecans; mix well.
5. Cover and refrigerate 1 hour or until firm enough to handle.
6. Shape into 24 balls, each about 1inch in diameter.
7. Roll in coatings.
8. Store in tightly covered container in refrigerator for at least 3 days before serving to allow flavours to mellow.

chocolate, corn syrup, dark rum, baking crumbs, pecans, chocolate sprinkles

Taken from www.kraftrecipes.com/recipes/rum-balls-83919.aspx (may not work)