1 (6 oz.) pkg. semi-sweet chocolate morsels
1 (7 oz.) jar marshmallow creme
1 tbsp. imitation rum extract
3 c. crisp rice cereal
1/2 c. shredded coconut
1/2 c. chopped pecans

Melt chocolate in the top of a double boiler; let stand until cool, but not set. Combine melted chocolate, marshmallow creme, and rum extract; stir well. Add cereal, coconut, and pecans, stirring gently to blend. Shape into 1 inch balls. Chill until firm. Yield: About 4 1/2 dozen.

Note: Roll rum balls in additional coconut or nuts, if desired.