1 1/2 cups powdered sugar2 tablespoons cocoa powder
1/2 teaspoon ground allspirce
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped pecans
Directions:
In a large bowl, sift together 1 cup of the powdered sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and pecans, and mix well. Place in the refrigerator to firm up slightly (about 30 minutes). The mixture may appear crumbly and dry, this is O.K.
Put the remaining 1/2 cup powdered sugat in a shallow bowl or dish. Using a tablespoon, scoop out portions of the chocolate mixture. Using your hands; roll and press ito 1-inch balls and then roll the balls in the powdered sugar, coating evenly.
Place on a baking sheet, cover with poastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks,
