Recipe: Decadent Rum Balls

DECADENT RUM BALLS

60 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 Coffee
1/4 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