The easiest Rum Balls Recipe makes a classic no bake holiday dessert treat. It’s perfect to make as a handmade gift, hostess gift, cookie exchange, or as an after-dinner sweet treat! Boozy, chocolatey, and rich, store these traditional bite sized snacks in the refrigerator for several days for an even better flavor!
2tablespoonslight corn syrupor liquid sweetener of choice
1/3cupRum
Instructions
Crush the vanilla wafers. Do this by placing them in a food processor and pulsing until they are even sized fine crumbs. If you don’t have a food processor, place the cookies in a zip-top bag (leave a small opening in the top of the bag so that the bag doesn’t burst open and shower your kitchen in cookie crumbs) and crush them with a rolling pin, a flat meat tenderizer, or your fist until they are fine crumbs.
Place the crumbs in a medium bowl. Add the chopped nuts, sugar, and cocoa, and mix well.
Combine the syrup and rum in a small bowl, and add to the crumb mixture. Mix well.
Using a small cookie dough scoop or a tablespoon,scoop out portions of the dough mixture and press into balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.
The powdered sugar will harden and help keep the dough in the shape that you want.
Once the rum balls have hardened, dip them in chocolate or white icing and decorate as desired.
Notes
Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking. The vanilla wafers will soak up the flavors as they sit in the container.To toast nuts or coconut, place them on a baking tray and place in 350° F oven for about 10 minutes or until they start to smell toasty and they turn golden. Keep an eye on them while they’re in the oven to make sure they don’t burn.White Icing: Mix 1 cup powdered sugar with 2-3 tablespoons (or more as needed) whole milk until a creamy soft consistency is reached. Vanilla extract can also be added to this mixture to add extra flavor.