Rum Balls

Name: Rum Balls
Prep time: 5 min
Total time: 30 min
Yield: 3 dz.
Ingredients: 11 oz. box vanilla wafers; 1 c. toasted pecans; 1 c. powdered sugar; 1/4 c. unsweetened cocoa powder; 1/2 tsp. kosher salt; 1/2 c. dark rum; 2 tbsp. honey; 1 tsp. vanilla extract; Topping suggestions: powdered sugar, unsweetened cocoa powder, finely shredded coconut, finely chopped pecans, and nonpareils

Choose your topping for these homemade confections!

By Hannah Klinger; Recipe by Sloane LaytonPublished: Dec 22, 2022

1 Rating

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Yields:

3 dz.

Prep Time:

5 mins

Total Time:

30 mins

Step aside, all other chocolate desserts! These boozy rum balls are the new decadent treat in town. The best part? You don't even need to turn on your stove to make them! Finely ground vanilla wafers and pecans, cocoa, and dark rum make up a mixture that's easy to roll into balls by hand. Coat in toppings like cocoa powder, coconut, or powdered sugar and they'll look just like a display at a fancy chocolate shop. Save this recipe as a homemade food gift for grown-ups (the rum packs a punch here) or a no-bake dessert when the craving strikes. Just don't tell anyone how easy they are to make!

What kind of rum is used for rum balls?

There are generally two kinds of rum: white and dark. White rum has a light flavor that makes it perfect for drinks like piña coladas and daiquiris. Dark rum is richer and sweeter and is often aged with spices for extra warmth. For this recipe, use dark rum.

Can rum balls be made ahead?

Rum balls can be made a few days ahead and refrigerated in an airtight container (balls rolled in powdered sugar may need a second coat before serving). Here's another brilliant make-ahead tip to save time: Toast a big batch of pecans in the oven, then cool and freeze in a resealable freezer bag until needed.

Can rum balls make you drunk?

While these rum balls are not for the faint of heart, they aren't likely to make you tipsy unless you eat a full batch (thirty six!) in one sitting.

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Ingredients

11 oz.
box vanilla wafers
1 cup
toasted pecans
1 cup
powdered sugar
1/4 cup
unsweetened cocoa powder
1/2 tsp.
kosher salt
1/2 cup
dark rum
2 Tbsp.
honey
1 tsp.
vanilla extract
Topping suggestions: powdered sugar, unsweetened cocoa powder, finely shredded coconut, finely chopped pecans, and nonpareils

Directions

1. Step 1Process the vanilla wafers and pecans until finely ground in a food processor, about 15 seconds. Add the powdered sugar, cocoa powder, and salt; pulse to combine, about 5 times.
2. Step 2Transfer the vanilla wafer mixture to a large bowl and stir in the rum, honey, and vanilla extract until well combined.
3. Step 3Using a tablespoon, scoop the mixture into about 1-inch balls and roll in your palms to smooth. Place each of the desired toppings in a separate small bowl. Roll the rum ball in the topping to thoroughly coat. Place rum balls on a parchment-lined baking sheet. Cover and refrigerate until ready to serve, up to 5 days.

Tip: If storing these for a few days before serving, you’ll need to toss the powdered sugar ones again as the powdered sugar starts to soak into the rum balls as they sit in the fridge.

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