DECADENT RUM BALLS60 NILLA Wafers, finely crushed (about 2-1/2 cups crumbs) 1 cup powdered sugar 1 cup finely chopped PLANTERS Pecans 1/2 cup (1 stick) butter or margarine, melted 2 Tbsp. light corn syrup 2 Tbsp. unsweetened cocoa powder 1 tsp. MAXWELL HOUSE Instant Coffee1/4 cup rum 1 cup BAKER'S ANGEL FLAKE Coconut, toasted Mix wafer crumbs, sugar, pecans, butter, corn syrup and cocoa in large bowl. Add instant coffee granules to rum; stir until coffee granules are dissolved. Add to crumb mixture; mix well. Let stand 15 minutes. Shape mixture into 1-inch balls; roll in coconut. Place in airtight container with sheet of wax paper between each layer of balls. Store at room temperature. Makes: About 16 servings, 3 rum balls each
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