- 1 cup semisweet chocolate chips
- 1 cup white sugar
- 3 tablespoons light corn syrup
- 1/2 cup dark rum
- 2 1/2 cups vanilla wafer crumbs
- 1 cup chopped walnuts
- Melt chocolate over a double boiler, stirring until smooth. Remove from the heat and whisk in 1/2 cup of sugar and the corn syrup, then the rum. In a separate bowl, stir together the vanilla wafer crumbs and walnuts. Add the chocolate mixture to the nut mixture and stir until well blended.
- Place the remaining 1/2 cup of sugar in a shallow bowl. Roll the dough into 1 inch balls and roll the balls in the sugar to coat evenly. Cover and refrigerate at least overnight for best flavor. These can be refrigerated up to 5 days.