GINGERBREAD RUM BALLS

By Mother

Ingredients

• 6 oz. (1 cup) chopped semi-sweet chocolate or chocolate chips
• 3 TBS. dark corn syrup
• 1/2 cup spiced rum
• 10 oz. (about 2 1/1 cups) crushed gingersnap cookies
• 4 oz. (1 cup) powdered sugar, divided
• 1 cup finely chopped nuts
• 1 Tbs. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp salt
• 2 tsp vanilla extract

Preparation

Step 1

1. Place the chopped chocolate in a large microwave safe bowl. Microwave in 30 second increments, stirring in between heating sessions, until the chocolate is melted and smooth.
2. Once the chocolate is melted, add the corn syrup and rum, whisk until well combined.
3. Add the cookie crumbs, 1/2 cup of the powdered sugar, chopped nuts, cinnamon, ginger, salt and vanilla extract. Stir well until everything is well mixed. Cover with plastic wrap and refrigerate it for at least 1 hour until firm enough to roll.
4. Put the remaining powdered sugar in a wide bowl Use a small cookie scoop or a spoon to form 1 inch balls. Roll in powdered sugar or if you prefer you can roll in cocoa powder.