• Melt chocolate chips in a microwave safe glass bowl for 30 seconds then check at 15 second intervals until they start to lose shape. When you can stir them into a smooth mixture they're the right consistency.
• Add corn syrup, stir well, then gradually add rum while whisking.

Crushing Dry Ingredients

• Add entire bag of vanilla wafers into a food processor.
• Grind into fine crumbs. Pour into a large mixing bowl.
• Crush pecans into fine pieces using the food processor.
• Pour pecans into mixing bowl with vanilla wafers.
• Add powdered sugar and mix well.
• Once combined, stir in rum mixture.
• Mix well and let set at room temperature for 30 minutes.

Forming Rum Balls

• Roll into 1" balls (I use a cookie scoop)
• Fill a small bowl with granulated white sugar and roll each ball individually.

  I roll all of the balls first and then coat them with sugar. Otherwise little bits of cookie mixture break off into the sugar making it messy and the finished result is not as good.
• Let season in a tightly sealed container for several days before serving.