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Mae Baird's Rum Balls

candy

4 ounces semisweet chocolate; coarsely chopped
1 pkg (7 oz) chocolate wafer cookies
2 1/4 cups finely chopped walnuts or pecans
1 can (10 oz) sweetened condensed milk
1/3 cup rum
1 teaspoon vanilla

In bowl over saucepan of hot (not boiling) water, heat semisweet chocolate, stirring occasionally, until melted. Set aside and let cool slightly. Meanwhile, in food processor, chop wafers to make about 2 1/3 cups fine crumbs; transfer to large bowl. Add 1 cup of the walnuts, condensed milk, rum and vanilla; stir in chocolate. Cover and refrigerate for 1 hour of until firm enough to roll. Shape mixture by heaping teaspoonfuls into balls. Roll in remaining walnuts to coat. (Make-ahead: Refrigerate layered between waxed paper in airtight container for up to 2 weeks.)

Contributor: Canadian Living Magazine, December, 2000

Yield: 70 pieces

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