3 tablespoons Agave syrup or corn syrup

1/3 cup of rum

1 gourmet chocolate bar

½ cup of chocolate chips

¾ cup of chocolate sprinkles

½ cup of powdered sugar

1 cup of ground pecans

 

Place cookie crumbs in a large bowl and pour in agave syrup. Mix until cookie crumbs are well coated and stick together. Add rum and mix until combined with syrup, cookie mixture. Stir in chocolate chips. Shape cookie mixture into 1 inch balls and place on baking sheets lined with wax paper before placing in refrigerator. Meanwhile, take a double boiler and heat the water to 100 degrees F. Place the chocolate bar in the double boiler to melt while stirring with a wooden spoon. When completely melted, remove from heat, empty water from bottom and prepare the refrigerated cookie rum balls to get dipped in the melted chocolate. The cold cookie rum balls should cool the chocolate on contact. Allow the excess to drip off for a few moments before rolling balls in pecans and putting them back on the wax paper. Alternatively, you can roll the chocolate balls in sprinkles, white or dark chocolate shavings or cocoa powder.