Rum Balls
Delicious no-bake rum-infused chocolate balls made with crushed cookies, cocoa, and a sweet binder — perfect for holidays or gifting.
Equipment
- Mixing bowl
- Measuring cups
- Plate or Tray
Ingrédients
Main Ingredients
- 2.5 cups vanilla wafer crumbs or crushed cookies about 75 cookies, finely crushed
- 1 cup powdered sugar
- 1/2 cup ground pecans or walnuts optional
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup rum dark or spiced rum preferred
- 3 tablespoons honey or light corn syrup for binding
Coating
- additional powdered sugar, cocoa powder, or shredded coconut for rolling
Instructions
- In a large mixing bowl, combine crushed vanilla wafers (or cookies), powdered sugar, ground nuts (if using), and cocoa powder.
- Add rum and honey (or corn syrup) to the dry mixture and stir until well combined and the mixture can be shaped.
- Using your hands or a small cookie scoop, roll the mixture into 1-inch balls.
- Roll each ball in your choice of coating — powdered sugar, cocoa powder, or shredded coconut — until thoroughly coated.
- Place the rum balls on a plate or tray and refrigerate for at least 1–2 hours to set before serving.
Notes
Rum balls are best chilled before serving and can be stored in an airtight container in the refrigerator for up to 2 weeks. Adjust rum amount to taste — add more if mixture feels too dry or extra crumbs if too wet. :contentReference[oaicite:1]{index=1}