Ginger Chocolate Rum Balls

In a large bowl, combine gingersnap crumbs, pecans, 1 cup powdered sugar, the cocoa, corn syrup, and rum; stir to blend ingredients. Using about 1 teaspoon of the mixture, form small balls. Roll each ball in powdered sugar to coat generously. Store in tightly covered containers. Best if aged for about a week before serving. Before serving, roll once again in powdered sugar.

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