Creamy Rum Balls

Ingredients:

1 pkt Arnotts milk arrowroot biscuits (crushed)
2 tblsp cocoa
½ cup full cream milk powder
¼ cup coconut
¾ cup raisins (cut up)
1 tin condensed milk
1 pkt chocolate sprinkles to roll balls in

To soak diced fruits:
6 tblsp Bundaberg rum
5 tblsp Beenleigh rum liquor

Method:

1. Soak raisins in rum at least 1 hour (preferably overnight)
2. Combine all dry ingredients then add condensed milk and raisins
3. Chill mixture then using teaspoon serves of mixture roll into balls and place onto chocolate sprinkles. Roll again. Put into greased alfoil lined (or baking paper) biscuit tray and refrigerate.

ENJOY!