Chocolate Chip Cream Rum Balls
Add milk, rum extract, cinnamon and nutmeg, blending well. Gradually add in 2 cups powdered sugar. Stir in 1/2 cup chocolate chips. Refrigerate 1 1/2 hours or until firm.
Roll mixture into 3/4" balls and place on wax paper lined cookie sheet.
In small saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle glaze over candies. Allow glaze to set. Store in single layer in tightly covered container.
Makes 5 dozen.
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