Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
- 1/2 cup Rum
- 1/4 cup Light corn syrup
- 3 cups Fine vanilla wafer crumbs (about 80 cookies)
- 1 1/2 cups Finely chopped pecans
- 1/2 cup Powdered sugar
- Additional powdered sugar
- Red candied cherries, halved (optional)
- =
Directions
Place chocolate chips in small microwave-safe bowl.
Microwave at HIGH (100%) 1 minute; stir until chips are melted.
Stir in rum and corn syrup.
Stir together vanilla wafer crumbs, pecans, and 1/2 cup powdered sugar.
Drizzle chocolate mixture over crumb mixture, stirring until well blended.
Shape mixture into 1-inch balls; roll in powdered sugar.
If desired, place cherry half in center of each cookie, pressing down lightly.
Store in airtight container several days to develop flavor.
Before serving, roll balls in additional powdered sugar, if desired.
About 4 dozen cookies.