15 oz Vanilla wafers
1/4 c White Karo Syrup
3 ts Cocoa powder
1/2 c Liqueur; * see note
2 1/3 c Confectioner sugar
1 c Pecans; or almonds, chopped
12 oz Choc. chips
2 tb Crisco
Put all ingredients, except the choc. chips and crisco in a large plastic
bag. Mix together well by kneading outside of plastic bag. When completely
blended, form small balls and place on waxed paper in one layer and chill
quickly in freezer for about 20 minutes (uncovered). Meanwhile, melt choc.
chips with 1/2 block of paraffin or 2 T. crisco shortening in double boiler
over med. to low heat. When candy balls are chilled, dip one at a time in
chocolate. Keep in cool place to store. *Can use rum, amaretto, bourbon,
kahlua or brandies such as Apricot brandy.
