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The Best Recipes Rum Balls

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Rum Balls

"I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn't realize how good these were until one year I didn't make them for work. I just about got lynched! Needless to say, I've made them every year since (about 20 years). These are best if you use Meyers Original Dark Rum® chilled, and Nabisco® 'Nilla wafer cookies. They are at their peak if you make them 2 days in advance. Remove from fridge 30 minutes before serving."

Ingredients :

  • 1 (12 ounce) box vanilla wafer cookies (such as Nilla®)
  • 1 cup semisweet chocolate chips
  • 1/4 cup light corn syrup
  • 3/4 cup dark rum (such as Meyer's®)
  • 1 cup confectioners' sugar, plus more for dusting

Instructions :

Prep : 20M Cook : 24M Ready in : 1H10M
  • Place vanilla cookies in a food processor and process into fine crumbs.
  • Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
  • Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
  • Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
  • Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.

Notes :

  • You will find that you will probably use more than just a cup of confectioners' sugar...you won't hurt the recipe one bit.

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