Description
These Rum Balls are a classic holiday treat! Made with crushed cookies, cocoa powder, and spiced rum, they have a deep, chocolatey flavor with a slight chewiness. They get even better after a day or two as the flavors meld together. Serve them as a festive dessert or package them up as a homemade gift!
Ingredients
- 2 cups crushed vanilla wafers (about 50 wafers)
- 1 cup chopped pecans or walnuts (optional)
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon cinnamon (optional, for warmth)
- 1/4 cup dark or spiced rum
- 2 tablespoons light corn syrup or honey
- 1 teaspoon vanilla extract
For Rolling:
- 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 1/2 cup finely crushed nuts
- 1/2 cup shredded coconut
Instructions
Crush the Wafers & Nuts:
Use a food processor or place the vanilla wafers in a zip-top bag and crush them with a rolling pin until fine.
If using nuts, chop them finely or pulse them in a food processor.
Mix the Dough:
In a large bowl, whisk together the crushed wafers, powdered sugar, cocoa powder, and cinnamon.
Stir in the rum, corn syrup (or honey), and vanilla extract.
Mix until everything is combined—if the mixture feels too dry, add a splash more rum.
Form the Balls:
Scoop about 1 tablespoon of dough and roll it into a ball.
Repeat with the remaining dough.
Coat the Rum Balls:
Roll each ball in powdered sugar, cocoa powder, crushed nuts, or shredded coconut to coat.
Chill & Serve:
Place the rum balls on a baking sheet and refrigerate for at least 2 hours before serving.
Store in an airtight container in the fridge for up to 2 weeks (they taste even better after a couple of days!).
Notes
For a stronger rum flavor, let the balls sit for at least 24 hours before serving.
Non-Alcoholic Version: Swap rum for orange juice or apple cider.
Make it extra festive by adding a few drops of peppermint or almond extract!
Storage: Keep refrigerated in an airtight container for up to 2 weeks or freeze for up to 3 months.