• Put the wafers and pecans into your food processor and crush them until they are ground fine. If you don’t have a food processor, you can crush them in a freezer bag with a rolling pin. Place mixture into a microwave safe mixing bowl.
• In your microwave, melt 1 cup of the white chocolate chips. Start with 1 minute, take them out and stir, if they need more time put them back in for 30 seconds, take them out and stir again. Repeat as needed to get the chips fully melted.
• Stir melted chocolate into the crumb mixture.
• Add Rumchata and mix thoroughly.
• Place mixture in refrigerator for 5-10 minutes.
• Remove mixture from fridge and using your hands pack the mixture tightly and roll into 1″ balls. Place balls on parchment paper lined cookie sheet.

Decorating the Truffles

• Place remaining 2 cups of white chocolate into a bowl and melt in microwave or double boiler.
• Spear your balls/shapes with a toothpick and dip in the melted white chocolate. Tapping off extra chocolate before placing back on parchment lined cookie sheet. Top with sprinkles as you go, before chocolate sets.
• Allow chocolate to set and place in gift boxes or on cookie trays.