Rum Balls

These traditional rum balls are bite-sized treats combining rich cocoa, crunchy cookie crumbs, and the deep flavor of dark rum, making them a delectable dessert for adults.

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Prep Time15 minutes mins

Total Time8 hours hrs 15 minutes mins

Servings26 rum balls

Dive into an indulgent treat with our rum balls recipe, which combines rich flavors and textures for an unforgettable dessert experience. These bite-sized delights promise a rum-infused sweetness, making them the perfect addition to your dessert tray.

Rum Balls Ingredients

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Rum balls are a delightful blend of ingredients that come together to create a flavorful treat.

The vanilla wafer cookie crumbs and ground walnuts create a crunchy base for the rum balls, complemented by the cocoa powder and dark rum. 

The fun begins with the variety of ways to coat your treats, from chocolate sprinkles to crushed candy bars and powdered sugar, the sky’s the limit.

Substitutions And Additions

VANILLA WAFER COOKIE CRUMBS: Graham cracker crumbs or Oreo crumbs can be used for a different flavor profile in this rum ball recipe. 

WALNUTS: Pecans or almonds can be used as a substitute for those who prefer a different nutty flavor. 

DUTCH-PROCESS COCOA POWDER: Regular unsweetened cocoa powder can be used if the Dutch process is unavailable. 

DARK RUM: You can substitute a spiced rum for the standard dark rum in this recipe if that is your rum of choice.

You can also make these rum balls with coconut rum and roll them in finely shredded toasted coconut for a more Caribbean flair.

Be sure to use a brand of rum that you would enjoy drinking.

CORN SYRUP: You can substitute dark corn syrup, honey, or even Lyle’s Golden Syrup for the light corn syrup in this recipe.

Lyle’s Golden Syrup is made from cane sugar.

You will need to note that the light corn syrup is the mildest in flavor, so you will get slightly different flavor profiles from the honey or Lyle’s syrup if you use them. 

How To Make This Rum Balls Recipe

These no-bake chocolate rum balls are quick to whip up. Once you combine the ingredients for the rum balls themselves, you can coat them in various different ways depending on your preference.

STEP ONE: Line a large rimmed baking sheet with parchment paper or a silicone mat and set aside.

STEP TWO: In the bowl of a food processor, pulse the vanilla wafer cookies into very fine crumbs for 30 seconds.

Pour the cookie crumbs into a large mixing bowl and set aside.

STEP THREE: Add the walnuts to the same bowl of the food processor and pulse for 30 seconds or until the nuts are very finely ground.

Pour the ground walnuts into the bowl with the crushed vanilla wafers.

Note: there is no need to clean the bowl of the food processor between steps 2 and 3.

STEP FOUR: Add the powdered sugar and Dutch-process cocoa powder to the bowl and stir all the ingredients together until well combined.

STEP FIVE: Add the vanilla extract, light corn syrup, and dark rum to the cookie mixture.

Stir well, using a rubber spatula, until the rum ball mixture is evenly mixed, and all the ingredients are well blended.

STEP SIX: Scoop out a rum ball using a 1½-inch cookie scoop and roll it in the palm of your hand to shape a smooth ball with the mixture.

Place the rolled rum ball onto the lined baking sheet and repeat until all the mixture has been rolled into balls.

STEP SEVEN: Roll each rum ball into one of the different optional coatings until you have coated all the rum balls with a coating.

Once you have rolled a rum ball in a coating, you will return it to the baking sheet.

STEP EIGHT: Refrigerate the rum balls for at least eight hours or up to overnight before placing them onto a plate and serving. 

How To Serve

Pair these fun treats with a cup of coffee for a delightful afternoon snack, or serve them as a dessert after a hearty meal.

Serve rum balls with a side of whipped cream or vanilla ice cream for an added layer of sweetness.

Rum balls are a festive treat, perfect for sharing with family and friends during the holiday season.

Add them to your Christmas cookie platter, along with our chocolate orange truffles and gingerbread truffles. 

For even more easy recipes for bite-sized treats, check out Baileys cheesecake balls and caramel cheesecake bites.

MORE BITE-SIZED TREATS RECIPES

Cookie Recipes

S’mores Bites

Cheesecakes

Mini Cherry Cheesecake

Storage

Rum balls, with their rich ingredients, require proper storage to maintain their flavor and texture.

MAKE AHEAD: Prepare these homemade treats a day in advance, allowing them to set properly in the refrigerator before serving.

IN THE FRIDGE: Place rum balls in an airtight container and store them in the refrigerator for up to two weeks.

IN THE FREEZER: For longer storage, these boozy rum balls can be frozen in an airtight container for up to two months. Thaw in the refrigerator before serving.

REHEATING: While rum balls are best served chilled, if you need to soften them, let them sit at room temperature for a few minutes before serving.

Why We Love This Recipe

VERSATILITY: Rum balls can be customized with various coatings, making them suitable for different occasions and preferences. 

FLAVOR: The combination of sweet, nutty, and rum flavors creates a unique taste that’s hard to resist.

EASY TO MAKE: With simple ingredients and no baking required, rum balls are a hassle-free dessert that delivers on taste.

Our rum balls recipe is a delightful blend of flavors and textures, making it the perfect dessert suitable for various occasions. Whether you’re celebrating a special event or simply indulging in a sweet treat, this classic holiday treat is sure to impress with its rich taste and elegant presentation. 

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Rum Balls

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These traditional rum balls are bite-sized treats combining rich cocoa, crunchy cookie crumbs, and the deep flavor of dark rum, making them a delectable dessert for adults.

Prep Time 15 minutes minutes

Total Time 8 hours hours 15 minutes minutes

Servings 26 rum balls

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Ingredients

  

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• 3 cups vanilla wafer cookie crumbs, finely ground (from an 11-ounce box)
• 1½ cups walnuts, finely ground (from a 6-ounce bag)
• ⅔ cups powdered sugar
• ¼ cup Dutch-process 100% cocoa powder, Ghirardelli brand
• 1 teaspoon vanilla extract
• 3 tablespoons light corn syrup
• ½ cup dark rum, Bacardi GOLD brand

Optional Coatings

• Nonpareils sprinkles, holiday colors
• Chocolate jimmies sprinkles
• Walnuts, finely chopped
• Heath brand candy bar crumbs, finely chopped
• Powdered sugar
• Dutch-process cocoa powder

Instructions

 

• Line a large rimmed baking sheet with parchment paper or a silicone mat and set aside.
• In the bowl of a food processor, pulse the vanilla wafer cookies into very fine crumbs for 30 seconds. Pour the cookie crumbs into a large mixing bowl and set aside.
• To the same bowl of the food processor, add the walnuts and pulse for 30 seconds or until the nuts are very finely ground. Pour the ground walnuts into the bowl with the cookie crumbs. (Note: there is no need to clean the bowl of the food processor between steps 2 and 3)
• Add the powdered sugar and Dutch-process cocoa powder to the bowl and stir all the ingredients together until well combined.
• Add the vanilla extract, light corn syrup, and dark rum to the cookie mixture and stir well, using a rubber spatula, until the rum ball mixture is evenly mixed, and all the ingredients are well blended.
• Using a 1½-inch cookie scoop, scoop out a rum ball and roll it in the palm of your hand to shape a smooth ball with the mixture. Place the rolled rum ball onto the lined baking sheet and repeat until all the mixture has been rolled into balls.
• Roll each of your rum balls into the different optional coatings (one coating per rum ball) until you have coated all the rum balls with a coating. Once you have rolled a rum ball in a coating, you will return it to the baking sheet.
• Refrigerate the rum balls for at least 8 hours or up to overnight before placing them onto a plate and serving.

Notes

• Be sure to keep these treats out of the reach of the kids. The alcohol in these rum balls will not burn off due to the no-bake nature of this dessert.
• If you choose to use powdered sugar, or Dutch-process cocoa powder, to coat your rum balls, you will need to re-roll them before serving. Both the powdered sugar and the cocoa powder will absorb into the rum balls while being refrigerated.
• After shaping the rum balls, allow them to rest in the refrigerator for the recommended time or even longer. This helps the flavors meld together, resulting in a firmer, more flavorful treat.

Nutrition

Calories: 135kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 53mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.3mg

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