Rum Balls

Pulse Oreo cookies into crumbs in a food processor. I use the chocolate creme-filled generic brand. Add cookie crumbs to a large bowl. Process chopped pecans until they are finely chopped and add to cookie crumbs along with the 1 cup of powdered sugar. Mix well. Mix the corn syrup and rum until well combined and add to the cookie mixture. Stir together until the whole mixture is moistened. Roll into 1-inch balls. The mixture will be very sticky. Roll into reserved 1/2 cup powdered sugar or more if necessary. Store in an airtight container for up to several weeks. The longer they sit the more they mellow out and the better they get. Makes approximately 40 rum balls.

Note: Before serving, you may want to roll them in powdered sugar again as they tend to soak up the powdered sugar they were first rolled in.