---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Gifts
       Yield: 24 Servings
      15 oz Vanilla wafers
     1/4 c  White Karo Syrup
       3 ts Cocoa powder
     1/2 c  Liqueur; * see note
   2 1/3 c  Confectioner sugar
       1 c  Pecans; or almonds, chopped
      12 oz Choc. chips
       2 tb Crisco
   Put all ingredients, except the choc. chips and crisco in a large plastic
   bag.  Mix together well by kneading outside of plastic bag. When completely
   blended, form small balls and place on waxed paper in one layer and chill
   quickly in freezer for about 20 minutes (uncovered). Meanwhile, melt choc.
   chips with 1/2 block of paraffin or 2 T. crisco shortening in double boiler
   over med. to low heat.  When candy balls are chilled, dip one at a time in
   chocolate.  Keep in cool place to store. *Can use rum, amaretto, bourbon,
   kahlua or brandies such as Apricot brandy.
   Judy Garnett, Raleigh, NC - pjxg05a