Melt chocolate as directed on package. Stir in milk and rum extract. (Mixture will be very thick.) Let stand 5 min.
Roll chocolate mixture into 84 balls, using about 1 tsp. chocolate mixture for each ball. Roll in nuts.
Place in single layer on waxed paper-covered tray.
Refrigerate 1 hour or until firm.
How to Store
These easy-to-make rum balls can be stored in airtight container in refrigerator up to 1 week. For a creamier texture, remove balls from refrigerator about 1 hour before serving to soften slightly.
Substitute 6 vanilla creme-filled chocolate sandwich cookies, crushed, or 16 vanilla wafers, crushed, for the chopped pecans.
Prepare recipe as directed, substituting 3 chopped Swiss dark chocolate nougat bars (3.52 oz. each) for the BAKER'S Chocolate, and reducing the rum extract to 1-1/2 tsp., reducing the sweetened condensed milk to 1/2 cup and reducing the ground pecans to 1/3 cup. Makes 18 servings, 2 rum balls each.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 15g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
42 servings, 2 balls each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.