Banana Rum Balls

1. 1

   In a bowl combine pecans and wafers and mix together.

2. 2

   Sift in icing sugar and cocoa powder and ensure it is blended well. Add corn syrup and rum. Stir. Let chill for at least 30 minutes.

3. 3

   Take a teaspoonful and roll into a ball. I rolled them in chocolate sprinkles because that just seemed so rum-ball-like but you could dip them in chocolate or roll them in icing sugar or cocoa.

4. 4

   Place in the refrigerator to chill. These can be kept for 2 weeks in an airtight container. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.