Mae Baird's Rum Balls Recipe
Servings: 12
Ingredients
- 4 ounce semisweet chocolate, coarsely, minced
- 1 x 200 g package chocolate wafer cookie
- 2 1/4 c. finely minced walnuts or possibly 2 1/4 c. finely minced pecan
- 3 Tbsp. sweetened condensed lowfat milk
- 1/3 c. rum
- 1 tsp vanilla
Directions
- In a bowl over saucepan of warm (not boiling) water, heat semisweet chocolate, stirring occasionally, till melted.
- Set aside and let cold slightly.
- Meanwhile, in a food processor, chop wafers to make about 2-1/3 c. (575 mL) fine crumbs.
- Transfer to large bowl.
- Add in 1 c. (250 mL) of the walnuts, condensed lowfat milk, rum and vanilla; stir in chocolate.
- Cover and chill for 1 hour or possibly till hard sufficient to roll.
- Shape mix by heaping teaspoonfuls (5 mL) into balls.
- Roll in remaining walnuts to coat.
- Make ahead: Chill layered between waxed paper in airtight container for up to two weeks).
- Yield: 70 pcs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 215 | |
| Calories from Fat 120 | 56% |
| Total Fat 14.16g | 18% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 105mg | 4% |
| Potassium 175mg | 5% |
| Total Carbs 18.89g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 7.93g | 5% |
| Protein 4.2g | 7% |
