RUM BALLS

2 cups chocolate cookie crumbs

1 cup ground pecans, hazelnuts or walnuts

1/2 cup icing sugar

1/3 cup Rum

3 tbsp. corn syrup

1/2 cup chocolate chips

3/4 cup coloured candy sprinkles

In bowl, combine cookie crumbs, pecans, sugar, rum and corn syrup; shape by tablespoonfuls into 1-inch balls.

Refrigerate until cold.

In bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly.

Spread chocolate on palms; roll each ball in chocolate to coat thinly.

Roll in candy sprinkles.

Let stand on waxed paper-lined tray until chocolate is set.

Balls can be layered between waxed paper in airtight container and refrigerated or frozen for up to 1 month.

Makes 36 balls.