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Easy Rum Balls Recipe

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3.9 from 5 reviews

This easy and festive rum balls recipe features a delightful blend of vanilla wafer cookies, pecans, cocoa, and dark rum, perfect for holiday gatherings or as charming homemade gifts. These no-bake treats offer rich, indulgent flavor with minimal effort.

Ingredients

Main Ingredients

  • 3½ cups vanilla wafer cookies (250g)
  • 1¼ cup pecans (135g)
  • 1 cup powdered sugar (120g)
  • 2 tablespoons cocoa powder
  • ½ teaspoon salt
  • ⅓ cup dark rum (80mL)
  • 2 tablespoons corn syrup

Instructions

  1. Process the Vanilla Wafers: In the bowl of a food processor, add the vanilla wafer cookies. Process for about 10 to 15 seconds until fine crumbs form, breaking up any large pieces. Transfer the crumbs to a large mixing bowl.
  2. Chop the Pecans: Place the pecans in the food processor bowl and pulse 8 to 10 times until finely chopped. Add the chopped pecans to the large bowl with the wafer crumbs.
  3. Add Dry Ingredients: Sift the powdered sugar, cocoa powder, and salt over the wafer crumbs and pecans mixture to ensure even distribution.
  4. Mix Rum and Corn Syrup: In a small bowl, whisk together the dark rum and corn syrup until combined. Pour this liquid mixture over the dry ingredients.
  5. Combine Mixture: Use a spatula to mix all ingredients until evenly moistened and the dough holds together when squeezed. If dry pockets remain, add a splash more rum and mix again.
  6. Form the Balls: Use a tablespoon or a #60 cookie scoop to portion out the mixture. Roll each portion between your palms into smooth balls about just over an inch in diameter. Repeat until all mixture is used.
  7. Coat the Rum Balls: Roll the rum balls immediately in powdered sugar, cocoa powder, additional wafer crumbs, or finely chopped pecans to coat and prevent sticking.
  8. Storage and Serving: Store rum balls in an airtight container for up to 2 weeks or freeze for up to 3 months. They taste better after aging a few days.

Notes

  • If you don’t have a food processor: crush the wafers in a zip-top plastic bag with a rolling pin, and finely chop the pecans by hand.
  • If the dough is too dry, add an additional splash of rum and mix until it holds together.
  • Use a small cookie scoop (#60) to quickly and evenly portion the dough.
  • Roll the balls in the coating immediately to ensure the coating sticks and adds flavor and prevents sticking during storage.

Find it online: https://marthatasty.com/easy-rum-balls-recipe/