If you love spiced rum, then these rum balls are for YOU! Vanilla wafer crumbs are blended with spiced rum and then coated in white chocolate for the ultimate rum ball!
A dusting of cinnamon sugar gives these no-bake treats a snickerdoodle taste!
When I was a kid, my mom would make these strawberry cookies. They weren’t technically cookies…I’m not really sure what they were besides incredibly sweet.
They were made with sweetened condensed milk, shredded coconut, strawberry gelatin powder and they were coated in more powder and red sugar crystals. Naturally, as I kid I could think of nothing better than eating jello powder. Whereas if you asked me to try a rum ball as a kid, I would have made all sorts of gagging noises.
Today, the opposite is true. Give me all the RUM BALLS but please leave the Jello strawberries at the door!
What Are Rum Balls?
Rum balls are a no-bake treat made with cookie or wafer crumbs and infused with real rum. These treats are sometimes coated in powdered sugar and sometimes in chocolate. Regardless of the coating, they are a wonderful adult treat!
Which Rum To Use For Rum Balls?
You can use almost any type of rum for this recipe. You can use traditional rum, spiced rum or even coconut rum!
I chose to stick with the spiced rum. The warm tones of that particular flavor of rum are natural complements to the cinnamon-sugar coating.
You can certainly keep this alcohol free and use rum or brandy extract, but the flavor won’t be quite the same rum flavor.
What Do You Need to Make Rum Balls?
Nilla Wafers – You can use the store brand as well. In a pinch, you can substitute graham crackers.
Pecans – Walnuts or even almonds will work here.
Powdered Sugar – This is used to sweeten the rum balls as well as coat them (if desired). Powdered sugar melts into the mixture better than granulated sugar.
Dark Rum – I used Captain Morgan’s Spiced Rum.
Water – This will bind your mixture.
Corn Syrup – To sweeten and bind the mixture.
Cinnamon – Just a pinch will do.
Candy Coating – This is also known as melting wafers or almond bark. My favorite type to use is Ghirardelli Melting Wafers.
Cinnamon Sugar – You can measure this out or use a premade mix found in your grocery store spice aisle.
How To Make Snickerdoodle Rum Balls
Place your vanilla wafers, pecans, and powdered sugar in a food processor and pulse until you get fine crumbs.
Pour mixture into a large bowl. Stir in the rum, cinnamon, water, and corn syrup; stir until combined.
Using your hands or a small cookie scoop, scoop enough batter to roll into a 1-inch ball. Place the ball on a lined baking sheet. Repeat with the remaining batter.
Place the balls in the fridge or freezer until set. If you are using the fridge, maybe 30-45 minutes. You won’t need as long if you are using the freezer.
Heat the chocolate wafers according to package directions.
Dip each ball into the chocolate, coating the ball completely. Place the ball back on the lined baking sheet and sprinkle with the desired amount of cinnamon sugar, Repeat.
Once dipped, allow the chocolate to set completely.
*Rum Balls can also be coated in chopped nuts, melted chocolate, powdered sugar, cocoa powder, or cinnamon sugar*
How To Store Rum Balls
Once the chocolate has set completely, store the rum balls in layers in an airtight container with wax paper separating the layers.
Rum balls can be kept in the fridge for up to two weeks. The longer they sit, the stronger the flavor will be.
Can I Freeze Rum Balls?
Yes, rum balls freeze very well. Prep your rum balls for storage as mentioned above, making sure your container is freezer safe.
Freeze the rum balls for up to 3 months,
More No-Bake Treats
Snickerdoodle Rum Balls
Cookie crumbs are combined with spice rum and coated in white chocolate. A sprinkle of cinnamon sugar gives these no-bake treats a snickerdoodle taste!
Ingredients
- 1 box vanilla wafers
- 1 cup pecans
- 1 cup powdered sugar
- 1/4 teaspoon cinnamon
- ⅓ cup dark rum
- 4-6 tablespoons water
- ¼ cup of corn syrup
- 1 package chocolate coating
- Cinnamon sugar
Instructions
- Place your vanilla wafers, pecans, and powdered sugar in a food processor and pulse until you get fine crumbs.
- Pour mixture into a large bowl. Stir in the rum, cinnamon, water, and corn syrup; stir until combined.
- Using your hands or a small cookie scoop, scoop enough batter to roll into a 1-inch ball. Place the ball on a lined baking sheet. Repeat with the remaining batter.
- Place the balls in the fridge or freezer until set. If you are using the fridge, maybe 30-45 minutes. You won’t need as long if you are using the freezer.
- Heat the chocolate wafers according to package directions.
- Dip each ball into the chocolate, coating the ball completely. Place the ball back on the lined baking sheet and sprinkle with the desired amount of cinnamon sugar, Repeat.
- Once dipped, allow the chocolate to set completely.
Notes
*Rum Balls can also be coated in chopped nuts, melted chocolate, powdered sugar, cocoa powder, or cinnamon sugar*
Nutrition Information
Yield
32Serving Size
1Amount Per Serving Calories 70Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 3mgCarbohydrates 12gFiber 1gSugar 10gProtein 0g
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