Rum Balls

For the rum balls, cream the margarine until fluffy, add the egg yolks. Stir in remaining ingredients and place covered in the refrigerator for at least 1 hour.

Form small balls from the dough with a teaspoon with the help of silicone gloves and turn in chocolate sprinkles. If the mixture becomes too warm for the rum balls, then put back in the refrigerator for at least 30 minutes in between.

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