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Chocolate Rum Balls

Three rich chocolate rum balls rolled in shredded white coconut flakes resting on a granite countertop.
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Make rich, no-bake chocolate rum balls using crushed cookies, cocoa, and spiced rum. These boozy confections improve when stored.

Ingredients

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  • 2 cups vanilla wafer crumbs
  • 1 cup powdered sugar plus extra for rolling
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup finely chopped pecans or walnuts (optional)
  • 1/2 cup spiced rum (or bourbon)
  • 2 tablespoons light corn syrup

Instructions

  1. Place the cookie crumbs, powdered sugar, cocoa powder, and chopped nuts (if using) in a medium bowl. Mix these dry ingredients well.
  2. Pour the spiced rum and corn syrup over the dry mixture. Stir until everything is thoroughly combined and a stiff dough forms.
  3. If the mixture seems too dry to hold together, add rum, one teaspoon at a time, until the dough is firm enough to roll.
  4. Roll the mixture into small, one-inch balls.
  5. Roll each ball in extra powdered sugar until fully coated.
  6. Place the finished rum balls in an airtight container.
  7. Store the rum balls in the refrigerator for at least 24 hours before serving to allow the flavors to meld.

Notes

  • These rum balls taste better after aging for several days in the refrigerator.
  • For a stronger rum flavor, increase the rum slightly, but be careful not to make the mixture too wet to roll.
  • You can substitute graham cracker crumbs for vanilla wafers.
  • If you prefer a different coating, roll the balls in finely ground nuts or sprinkles instead of powdered sugar.

Nutrition

Find it online: https://daisyrecipe.com/chocolate-rum-balls-recipe/