Oreo Rum Balls

1. Melt chocolate in a microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until almost melted, 1 to 3 minutes. Mix crushed wafers, corn syrup, and rum into melted chocolate until well combined.

2. Cover and refrigerate until firm enough to handle, about 1 hour.

3. Shape into 24 balls and roll in chocolate sprinkles to coat. Place in a covered container and refrigerate for 2 days to allow flavors to develop.

Cook's Note:

You can coat the rum balls in ground almonds or flaked coconut instead of chocolate sprinkles, if preferred.