Creamy rum balls

Here's my take on the classic rum ball.

Ingredients:
- 3 bars of Hershey's symphony creamy milk chocolate
- 1 tub of extra creamy Cool Whip
- 1 cup shredded coconut
- 1 T Malibu rum (can use extract, but that's lame)
- 6 Oreos (optional)

Start off by toasting the coconut - Preheat oven to 350 and spread the coconut out thinly - Bake for 3 minutes, then stir around then bake for 2 more minutes. Remove from oven and set aside - Crush up cookies at this time as well - Put chocolate into a microwave proof bowl and cook for 30-45-30, stirring each time - Flash freeze for 5 minutes and add in Cool Whip - Once it's well mixed add in rum & mix til blended - Flash freeze for 15 minutes - Form into balls and roll into coconut or cookie crumbs. Makes 25

*NOTES* Malibu is a smooth rum and will give the rum balls a very mild rum taste. I use a dark rum for a bolder rum taste. I like to do 1/2 T of each.

Also we all love rum, right?? Anyways don't go overboard with the rum. If you do it won't bond to the chocolate and will make it sticky and won't form into balls. I would say on top of the required tablespoon add no more then an additional 1/2 tablespoon.

Change up the toppings. You can use nuts, spices, wafers. Make it your own.