Rum Balls

I think the photo on these says it all, don't you? You should make these. :)

Oh, and isn't my food photography getting better? I found some great tips on taking good food photos here: Shoot first, eat later

Without further ado, here is your recipe ... which gets an A+ from all parties involved. Please note that these should be kept refridgerated and contain high-alcohol-content rum. I am not responsible if you turn your child into a drunk.

COST: $4.70
Butter - $0.50
Powdered Sugar - $0.25
Chocolate Chips - $0.15
Eggs - $0.30
Salt - Neglible
Nilla Wafers - $0.50
Nuts - $1.00
Dark Rum - $1.00
Coconut - $1.00

INGREDIENTS:
1 stick unsalted butter
1/2 cup powdered sugar
3/4 cup chocolate chips
2 eggs, beaten
Pinch of salt
1 3/4 cups nilla wafer crumbs (grind in food processor)
1/2 cup finely chopped nuts (I used pecans - walnuts, hazelnuts, or cashews would also be yummy)
1/4 cup dark rum
1 1/2 cups (approximately) grated coconut

DIRECTIONS:

In a medium saucepan over medium-low heat, combine the butter, sugar, and chocolate chips. Stir constantly until fully melted and smooth. Slowly whisk in the eggs until fully incorporated.

Remove the pan from the heat, stir in salt, cookie crumbs, nuts, and rum. Allow the pan to cool completely, then cover with plastic wrap, pressing the wrap directly onto the surface of the chocolate mixture. Chill 6 hours or overnight.

When you are ready to make the rum balls, place the coconut in a medium mixing bowl. Scoop out 1/2 teaspoon of the chocolate mixture and quickly roll between the palms of your hands to form a ball.

Toss the rum ball in the coconut to coat, then place on waxed paper. Repeat with remaining mixture, refridgerating mixture in between batches (I did 12 at a time). Store in the refrigerator. Serve cold or bring to room temperature about 20 minutes before serving.