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.

Prep Time15

Chill Time8

Total Time8 15

Course: Dessert

Cuisine: American

Keyword: Rum Balls Recipe

Servings: rum balls

Calories: 135kcal

Ingredients

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