2 cups graham crackers, finely crushed
2 tablespoons cocoa powder
1 cup powdered sugar
1/2 cup pecans, finely chopped
1/2 cup walnuts, finely chopped
1 1/2 tablespoons honey
1/4 cup rum + 3 tablespoons, separated
chocolate sprinkles

Place the graham crackers into a food processor (about 9 whole crackers). Add the nuts and pulse until finely crumbled. Sift into the food processor the powdered sugar. Add the honey and the 1/4 cup rum. Pulse until well combined. The mixture should be sticky and crumbly.

Pour the remaining rum in a small cup. Place the chocolate sprinkles in a small bowl. Grab a handful of the mixture and squeeze into a compact ball shape. Dip the rum ball into the rum and press into the chocolate sprinkles. When completely coated, place on a cookie sheet and chill in the refrigerator. Let them sit in the fridge for a couple of days, then bring to room temperature to serve.