Rum Balls

Ingredients

2 pkts of Chocolate Ripple Biscuits

1 Cup of Fine Dessicated Coconut

4-5 tablespoon Bundaberg or equivalent Rum

1 tin (375g) sweetened Condensed Milk

Chocolate Sprinkles to roll the balls in.

Note : May need less condensed milk depending on Rum quantity as the milk makes the mixture runnier .

Method:

Crumb biscuits (leave ¾ cup aside)

Mix Coconut in making sure there is more biscuit crumbs than coconut all the time.

Add Rum

Combine mixture with condensed milk to make a very stiff dough using the extra crumbs.

You may not need all of the condensed milk.

Mixture should be so stiff that a dessert spoon can stand straight up if stabbed into it.

Leave in Fridge to set ( about a day)

Then roll spoon scoops into a ball and roll the ball in chocolate sprinkles. Leave Balls on a wire rack till mixture is finished.

Store balls in a container in Fridge to keep.

Disposable gloves are handy in the rolling process .