Rum Balls are boozy no-bake treats that pack a punch! Chocolate, pecans, and rum-are a decadent combination. Great for holiday cookie trays and gifting. These are an adult-only treat!
Years ago, a friend brought Rum Balls to a cookie exchange, and I fell in love with them. She shared the recipe with me, and without fail, I make them every year for Christmas. They are the perfect addition to a cookie tray and make delicious gifts. Believe me, your friends will LOVE these boozy treats!
Why you should make Rum Balls
- You only need 6 simple ingredients
- No baking required
- Easy to make
- Made in 20 minutes or less
- They are decadent!
- Can be made ahead of time
What are the ingredients?
- Vanilla wafers-The vanilla wafers provide the body for these treats. You can use low-fat or regular vanilla wafers.
- Pecans-add bulk and flavor. Take them to the next level by toasting them in the oven. Most rum balls recipes are made with pecans. Experiment with your favorite nut. I think that Hazelnuts or walnuts would be delicious in this recipe.
- Confectioners sugar-offsets the bitterness of the cocoa powder.
- Dark rum-provides flavoring and acts as a binder. Myer's Dark Rum is my favorite rum to use in this recipe. However, use what you have on hand or your favorite brand. If you are not a fan of rum, substitute bourbon.
- Cocoa-provides rich chocolate flavor and color.
- Light corn syrup-helps bind the ingredients. Honey or maple syrup can be substituted for light corn syrup.
Instructions
Make wet ingredient mixture
Combine cocoa, confectioners sugar, rum, and light corn syrup in a bowl. Whisk until most of the confectioners sugar dissolves.
Prepare pecans and vanilla wafers
Grind Pecans Crush Vanilla Wafers Combine vanilla wafers and pecans Pulse together in a food processor
- Finely grind pecans by pulsing them in a food processor and set aside.
- Crush vanilla wafers in a food processor.
- Add ground pecans to the vanilla wafers.
- In the food processor, pulse several times until the pecans and vanilla wafers are combined.
Combine wet and dry ingredients
Pour wet ingredients into the vanilla wafer-pecan mixture. Pulse until the mixture is combined.
Finish Rum Balls
Scoop rum balls Roll in powdered sugar Finished Rum Ball
- Make balls using a #40 scoop, which is about 1-½ tablespoons. It is 1-½ inches in diameter, slightly smaller than a ping pong ball. If you prefer smaller rum balls, pinch off as much dough as you like and roll it into a ball.
- Roll the balls in confectioners sugar.
- Store in an airtight container in the refrigerator.
Pro Tips
- The rum balls get better with age. It is best to let them rest at least 2 days before you eat them.
- Store them in the refrigerator, or they will get stale and lose flavor.
- Be sure that your pecans are fresh and not rancid.
- Use good quality cocoa.
- If the dough becomes too soft to roll into balls, place it in the refrigerator for 10 minutes.
Coating options
While I like to coat my rum balls in confectioners sugar, other options include cocoa or chopped pecans. For a festive look, roll them in holiday sprinkles.
How long do they stay fresh?
To keep them fresh, store them in an airtight container in the refrigerator. They hold up to a month in the refrigerator. However, they can also be frozen for up to 2 months. After refrigeration or freezing them, you may need to re-roll the rum balls in confectioners sugar.
Gifting Ideas
These easy rum balls make the perfect gift. The following are two great options when gifting them.
- Candy gift bags are a great inexpensive option.
- Alternatively, put them in candy cups and place the cups in holiday candy boxes.
I hope you try this recipe! Please rate it and comment below. I love hearing from you!
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Easy 6 ingredient Rum Balls
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 35 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
Description
Rum Balls are a boozy and delicious treat. Perfect for cookie trays and holiday gifting. They are an easy no-bake dessert.
Ingredients
- 1 cup confectioners sugar (note you will need additional confectioners sugar to roll the rum balls in)
- ½ cup dark rum
- ⅓ cup cocoa
- 2 tablespoons light corn syrup
- 1-11 ounce box vanilla wafers
- 1 cup pecans
Instructions
- In a medium-size bowl, combine confectioners sugar, rum, cocoa, and light corn syrup. Whisk until well combined.
- In a food processor, finely chop pecans. Put the ground pecans in a bowl and set it aside.
- In a food processor, finely chop/crush vanilla wafers.
- Add the pecans to the vanilla wafers in the food processor bowl and pulse a few times to combine.
- Pour liquid ingredients into the pecans and vanilla wafer mixture. Pulse the mixture in the food processor until a thick dough forms.
- Scoop dough with a #40 scoop (1-½ tablespoons) and roll the dough into balls.
- Roll each ball in confectioners sugar.
- Place rum balls in an airtight container.
- Store in the refrigerator for up to 1 month or freeze for 2 months.
- Before serving, you may need to re-roll the rum balls in confectioners sugar.
Notes
- The rum balls get better with age. It is best to let them rest at least 2 days before you eat them.
- Store them in the refrigerator, or they will get stale and lose flavor.
- Be sure that your pecans are fresh and not rancid.
- Use good quality cocoa.
- If the dough becomes too soft to roll into balls, place it in the refrigerator for 10 minutes.
Keywords: Rum, vanilla wafers, Rum balls, holiday dessert, cookie tray easy rum balls
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Did you make this recipe? Let me know!