Rum Balls
This easy rum balls recipe is part nostalgia and part holiday tradition. These rum balls are a blend of liquor, chocolate, walnuts and cookies, rolled together and coated in powdered sugar or cocoa. This easy no-bake recipe is a must for the holidays.
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Hey there, fabulous foodies and merry munchers! Today, we’re diving headfirst into the wonderful world of treats with a recipe that’s sure to add a dash of fun to your dessert repertoire. Brace yourselves for a rollercoaster of flavors because we’re about to embark on the compelling journey of making the oh-so-delicious Rum Balls!
Picture this: it’s the holiday season, and you’re on a mission to spread joy through the irresistible magic of homemade goodies. What better way to achieve this sweet victory than by whipping up a batch of Rum Balls that are not only easy but also a little bit naughty in the most delightful way?
Now, before you worry about getting tipsy from dessert (though, honestly, who would complain about that?), let me assure you that these Rum Balls strike the perfect balance between spirited and sweet. It’s the kind of recipe that turns your kitchen into a festive flavor carnival without requiring a culinary degree.
Why choose Rum Balls, you ask?
Well, besides the fact that they’re like little bites of happiness rolled in powdered sugar, they’re also ridiculously simple to make. No complicated techniques, no fancy equipment – just good ol’ fun in the kitchen. Whether you’re a seasoned chef or a kitchen novice, this recipe is your golden ticket to creating a dessert that will have your taste buds doing the conga.
Get ready to unleash your inner dessert wizard as we blend together the enchanting trinity of chocolate, nuts, and, of course, a generous splash of rum. It’s a flavor symphony that will have your friends and family singing your culinary praises from the rooftops.
So, buckle up, my culinary comrades! We’re about to embark on a whimsical journey of mixing, rolling, and savoring the delicious results. Let the Rum Ball extravaganza begin!
Oh yeah, these also make a great Christmas Cookies Exchange recipe, especially if you are not a baking aficionado. These little gems will make your culinary skills look like a seasoned pro!
How To Make Rum Balls: Key Ingredients
- Vanilla Wafers, finely crushed
- Spiced Rum – Please don’t yell “But why is the rum gone?” Have a good quality spiced rum on hand
- Walnuts, finely chopped
- Powdered Sugar
- Cocoa Powder
- 2 Tablespoons Light Corn Syrup
Kitchen Essentials You Need To Make Rum Balls
- 1-Inch Cookie Scoop
- Large Mixing Bowl
- Small Mixing Bowl
- Rubber Spatula
- Rubber Gloves
- Dry Ingredient Measuring Cups
- Measuring Spoons
- Small Bowls
- Parchment Paper
- 9×13 Baking Sheet (optional)
Rum Balls Tips & Techniques
- Store in an airtight container in a cold, dry room for up to 5 days. You can store these in the fridge, but there’s a possibility the coatings will get gooey from the added moisture. These are best when served the same day they’re made. I do not suggest freezing.
- As the rum balls sit, the bottoms will flatten a bit, but it’s nice because then they’re not rolling all over the place when being served.
- You can use honey in place of the corn syrup. Dark corn syrup works as well.
- If your mixture is dry before rolling, add about a ½ tablespoon of rum at a time until it reaches the right consistency.
- You can use pecans in place of the walnuts.
- If you roll a ball and hold it flat in your hand and it seems to slowly melt, your mixture is too soft. Simply add more crushed cookies, ¼ cup at a time until the right consistency is reached.
- It’s important to note that these do not get baked, which means the alcohol is not reduced in any manner. These are best for the 21 and over crowd (or the legal drinking age in your area).
Try These Easy Cookies Recipes
Easy Rum Balls
This easy rum balls recipe is part nostalgia and part holiday tradition. These rum balls are a blend of liquor, chocolate, walnuts and cookies, rolled together and coated in powdered sugar or cocoa. This easy no-bake recipe is a must for the holidays.
Ingredients
- ● 5 Cups Nilla Wafers, finely crushed
- ● 1 Cup Powdered Sugar
- ● 1 Cup Walnuts, finely chopped
- ● ½ Cup Spiced Rum
- ● 2 Tablespoons Cocoa Powder
- ● 2 Tablespoons Light Corn Syrup
- ● ½ Teaspoon Salt
- Optional Garnishes:
- ● ¼ Cup Powdered Sugar
- ● ¼ Cup Cocoa Powder
- ● ½ Cup Finely Crushed Nilla Wafers
- ● ½ Cup Walnuts or Pecans, finely chopped
Instructions
1. Line a 9x13 baking sheet with parchment paper and set aside.
2. Make sure your cookie crumbs and finely chopped walnuts don’t have any big chunks. You want them to be similar to dry sand so they mix into your ingredients seamlessly.I pulse mine in a food processor to achieve this.
3. In a large mixing bowl, combine the crushed Nilla wafers, salt, and finely chopped walnuts.
4. Sift the powdered sugar and cocoa powder into the walnut mixture. Stir the walnut and Nilla wafers mixture until thoroughly combined.
5. In a small mixing bowl, combine the corn syrup and rum. Mix until the syrup is dissolved.
6. Pour over the Nilla wafer mixture and mixture until it starts to get a thick consistency.
7. Grab your rubber gloves and, without too much smashing, finish combining the mixture. It will be like cookie dough.
8. Using a 1-inch cookie scoop, roll the mixture into 1-inch balls and place them on the prepared pan.
9. Choose your toppings and place them in small bowls. Once you’re ready to coat them, re-roll the balls right before rolling them in the toppings of your choice. Place back on the pan and enjoy!
Notes
● Store in an airtight container in a cold, dry room for up to 5 days. You can store these in the fridge, but there’s a possibility the coatings will get gooey from the added moisture. These are best when served the same day they’re made. I do not suggest freezing.
● As the rum balls sit, the bottoms will flatten a bit, but it’s nice because then they’re not rolling all over the place when being served.
● You can use honey in place of the corn syrup. Dark corn syrup works as well.
● If your mixture is dry before rolling, add about a ½ tablespoon of rum at a time until it reaches the right consistency.
● You can use pecans in place of the walnuts.
● If you roll a ball and hold it flat in your hand and it seems to slowly melt, your mixture is too soft. Simply add more crushed cookies, ¼ cup at a time until the right consistency is reached.
● It’s important to note that these do not get baked, which means the alcohol is not reduced in any manner. These are best for the 21 and over crowd (or the legal drinking age in your area).