1 (6 oz.) pkg. semi-sweet chocolate chips
3 tbsp. white corn syrup
1/4 c. bourbon (rum)
1 c. chopped pecans (or walnuts)
1 contianer chocolate springles (or chopped nuts/or coconut)
1/2 c. sugar
1 1/4 c. crushed vanilla wafers (about 35)

Melt chips in double boiler. Remove from heat. Blend in cornsyrup, sugar and bourbon. Stir in wafer crumbs and nuts. Roll 1 teaspoonful in hands to form ball. Keep hands wet with cool water and slightly buttered. Roll balls in sprinkles, place on cookie sheet and chill several hours. Place in tin box with waxpaper between layers. Refrigerate. Better as they age.