rum balls

These easy no bake rum balls have a wonderful chocolatey rum-infused flavor that you&#039;ll just love!

Rum balls

confectioners' sugar (plus 1/4 cup for rolling)

tbsp cocoa powder (plus 1/4 cup for rolling)

dark rum

tbsp honey

tsp sea salt

vanilla wafers (finely crushed,

pecans (toasted, finely chopped)

Toast the pecans on a baking sheet at 350F for about 10 minutes. Move the pecans around on the baking sheet halfway through. Set aside to cool.

Add the cookies to the bowl of your food processor and pulse until crushed. (you&#x27;ll use about 2/3 a box if you&#x27;re using Nilla Wafers. Transfer to a large bowl.

Add the cooled toasted pecans to the bowl of your processor and pulse until finely  chopped but not pulverized. If you go to far you&#x27;ll have pecan butter. Transfer pecans to the same bowl. Remember to reserve 1/4 cup for rolling.

Sift the powdered sugar, salt and cocoa powder into the bowl of dry ingredients and  whisk together.

In a small bowl mix the rum and honey together until the honey is completely dissolved.

Add the rum mixture to the dry ingredients and mix together with a spatula.  If there&#x27;s any dry pocket just pour a splash or rum in and mix.

Add about 1/4 cup of crushed cookies, cocoa powder, and powdered sugar to three small bowls for rolling the balls.

Use a tablespoon to scoop out enough of the mixture to make  a ball that&#x27;s just over an inch in diameter. Roll out in the palms of your clean hands and then roll the balls in the crushed cookies, powdered sugar and/or cocoa powder.

My easy no bake rum balls have a wonderful chocolatey rum-infused flavor that you’ll just love! They’re a holiday favorite that’s delicious year round! Rum balls might be my favorite cookie/candy/amazingly delicious treat, I love how the toasted nuts, cocoa, cookies, and rum come together in a moist chewy, crunchy bite-sized bit of wonder! And yes you can make these with bourbon, brandy or whiskey too. Do these count as Cristmas cookies?? 
By the By, you really need to try bourbon balls, kinda amazball...

Full Recipe: https://preppykitchen.com/rum-balls/

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Easy Rum Balls Recipe

Rum balls are the easiest 4-Ingredient Christmas treat! NO BAKE and NO MELTING CHOCOLATE! Where chocolate and coconut meet condensed milk and crushed cookies with a hint of rum to make the BEST treats to give as gifts OR serve to your guests!

Rum Balls

(250 grams) vanilla wafers/cookies, (or plain chocolate cookies)

(400 grams) sweetened condensed milk ((I use Nestle))

rum ((optional))

vanilla extract

cocoa powder ((I use Hershey's))

coconut

salt

coconut ((or more))

Set up a work station with a large ziplock bag and rolling pin (or a food processor); a large bowl for mixing; and a shallow bowl with 3/4 cup of coconut for rolling in.

Place the cookies in ziplock bag, seal and crush with the rolling pin. Alternatively, crush in the food processor until fine crumbs form. It's ok if there are some slightly larger pieces.

Add the crushed cookies, coconut, cocoa powder, condensed milk, rum and vanilla to the large bowl. Mix the ingredients well using a wooden spoon, then your hands once it gets too thick. (If mixture is too thick, mix in 1-2 tablespoons milk).

Scoop out a tablespoonful of mixture and roll into a 1 - 1 1/2 inch ball, then roll in coconut until completely covered. Place on a baking sheet or tray and repeat until all the mixture has been rolled into balls.

Refrigerate until ready to serve.&nbsp;

Sweet truffles made from coconut, cocoa and chopped walnuts.

Easy truffles

pkt plain biscuits (e.g. Milk Coffee)

cocoa powder

57.50 gm walnuts, (optional) chopped

85.00 gm desiccated coconut

can condensed milk

A small batch of rich and boozy rum balls are perfect for gift-giving or portion control. An easy no-bake recipe perfect for any time of the year!

Small Batch Rum Balls

ground nuts ((use pecans, walnuts, cashews, or hazelnuts))

sugar

honey

Optional for rolling: sprinkles, powdered sugar, cocoa powder, or chopped nuts

Place vanilla wafers in the bowl of a food processor fitted with a blade attachment. Process into fine crumbs, about 20 seconds. Transfer to a large bowl.You can crush the cookies in a bag instead of using a processor.

Place the nuts in the food processor and process them into fine crumbs. Transfer the crushed nuts to the bowl with the cookie crumbs.You can finely chop the nuts by hand instead of using a processor.

Sift the powdered sugar and cocoa powder into the bowl of cookies and nuts. Stir to combine.A fine mesh strainer and a light touch are all you need to sift the powdered sugar and cocoa powder. Hold the mesh strainer in one hand and gently tap its side with a finger from your opposite hand.

In a separate small bowl, mix the honey and rum together until the honey is completely dissolved.

Pour the rum mixture into the crumb mixture and stir to mix the ingredients.

Scoop the cookie mixture into balls and roll the balls in the palm of your hands. Place the balls on a sheet of wax paper, a plate, or a mat.Rum balls can be made into any size but I like rolling them into 1-inch bites.

Roll the balls in your choice of candied sprinkles, powdered sugar, cocoa powder, or chopped nuts.

Cover and store the rum balls in an airtight container at room temperature or in the refrigerator for up to 10 days.

Is it even the holidays without a big batch of soft, sweet rum balls? They're so easy to make (and modify!) and are terrific gifts for loved ones.

Rum Balls Recipe (Easy, Festive, and Boozy!)

vanilla wafers (about 75)

pecans

confectioners' sugar

baking cocoa

water

vanilla sugar

In a large mixing bowl, combine the crushed vanilla wafter, pecans, powdered sugar, and baking cocoa.

Once combined, add the rum, honey, and water. The mixture will be thick and easily moldable. If it is too dry, add more water or rum.

Using gloved hands, mold the dough into 1-inch balls and place them in an air-tight container in the fridge.

Before serving, toss them in powdered sugar, crushed vanilla wafters, or your garnish of choice. Enjoy!

These Kid Friendly Rum Balls are made using just four ingredients and can be ready to enjoy in 10 minutes! Both regular and Thermomix instructions included.

Kid Friendly Rum Balls

Marie Biscuits (see notes)

desiccated coconut (90 grams)

cocoa

sweetened condensed milk (one tin)

desiccated coconut (to roll the balls in.)

Place the extra coconut  into a separate bowl and set aside until needed.

Place the biscuits into a food processor and blitz until finely crushed. Alternatively you can use a rolling pin to crush them.

Transfer to a large bowl and add the remaining ingredients. Mix until combined.

Use a dessert spoon to scoop the mixture up and roll into balls.

Roll in the extra coconut until covered.

Repeat until you have used all of the Rum Ball mixture and then place them into the fridge to firm - or you can enjoy them straight away!

Place the biscuits into your Thermomix bowl and use the 1 sec Turbo Function 5 - 6 times to crush the biscuits until they resemble bread crumbs.

Add the cocoa powder, vanilla essence, coconut and condensed milk to your Thermomix bowl and mix for 15 seconds at speed 4. Scrape down the sides and mix for a further 10 seconds on speed 4 until combined.

Thermomix Instructions

Serve these little balls of chocolate decadence as an after-dinner treat.

Chocolate truffles

252.50 gm thickened cream

40.00 ml (raspberry liqueur) or Grand Marnier (orange liqueur)

chocolate

Dark cocoa powder,

Rum balls are a grownup-favorite festive treat that are easy to make and fun to gift. These no-bake, boozy rum balls taste even better after a day or two in the refrigerator, so I recommend making them in advance.

Festive &amp; Easy Rum Balls

(150 grams) pecans

38 Biscoff cookies (300 grams) or Nilla Wafers (*see Note)

Tablespoons (10 grams) natural or dutch-process unsweetened cocoa powder*

(90 grams) confectioners’ sugar

(120 milliliters) spiced rum

Tablespoons (30 milliliters) honey

desiccated unsweetened coconut (100 grams) OR finely chopped pecans (130 grams) (see Note)

Place the pecans and Biscoff cookies in a food processor, and process until finely ground into crumbs. Add confectioners&#8217; sugar and cocoa powder, and pulse a few times until combined.

Transfer the mixture to a large bowl. (Do not do this step in the food processor.) Add the spiced rum, vanilla, and honey. Stir with a spatula until completely combined into a wet dough. Let sit for 10 minutes to give the crumbs time to absorb the liquid. During that time, place your coatings of choice in small bowls, for rolling.

Scoop a Tablespoon of the mixture (about 20g) and roll into a ball. Mixture will be a little wet—that&#8217;s ok. Roll the ball in coating and place on a lined baking sheet or tray. Repeat with remaining dough.

Refrigerate the rum balls for at least 2 hours and up to 5 days. I strongly recommend at least 1 day for best taste and texture. If refrigerating for longer than a few hours, cover tightly. The rum balls are also fine at room temperature for a few days.

When serving, you can place the rum balls in mini baking cups to keep any loose coatings from getting too messy.

Made these as soon as I saw the recipe! They are so good! I tried one before they were chilled and they were delicious!

I make these every year for Christmas and New Years. I always change it up by using whiskey, bourbon, peppermint schnapps and even tequila. I also change the nuts up also. Hazelnuts, pecans, almonds brazil nuts and 1 time I tried sunflower seeds. All turned out great but just be creative. After all tis the season. Happy Holidays to you and yours

I love rum balls but could never find a recipe that tasted like the ones I remember. These are perfect!  I think I may even play with the liquors!

What I love about having ingredients listed in weights is the ability to recalculate the amounts needed.  Since the Biscoff cookies come in 240 gm packages, I simply recalculated all the ingredients to be 80% of what Sally listed here.  Seems to have worked out - I'll let you know tonight!

A Christmas favourite. These can be stored in the fridge for up to one month.

Classic rum balls

250 gram plain biscuits (such as Marie)

395 gram can sweetened condensed milk

(80 grams) desiccated coconut

(25 grams) Dutch-processed cocoa powder

orange rind

(60 milliliters) dark rum

(40 grams) desiccated coconut, toasted, extra

Transfer crumbs to a large bowl; add condensed milk, coconut, sifted cocoa, rind and rum. Stir well to combine.

Roll mixture into walnut-sized balls. Toss balls in extra coconut. Place on a tray; cover, refrigerate until firm.

https://cdn.jwplayer.com/videos/t4bhRURg-lUTv4n5l.mp4

<p>A Christmas favourite. These can be stored in the fridge for up to one month.</p>


Classic Rum Balls

Rum Balls --  Looking for an easy dessert that the whole family will love? Look no further than my recipe for easy rum balls!  They are delicious and so easy!

Nilla Wafers (finely crushed)

Powdered Sugar

Walnuts (finely chopped)

Spiced Rum

Cocoa Powder

Light Corn Syrup

Salt

Sugar

½ cup Finely Crushed Nilla Wafers

Line a baking sheet with parchment paper and set aside. Ensure your cookie crumbs and finely chopped walnuts don’t have any big chunks.

You want them to be similar to dry sand so they mix into your ingredients seamlessly. For best results, use a food processor to pulse them.

In a large mixing bowl, combine the crushed Nilla wafers, salt, and finely chopped walnuts.  Sift the powdered sugar and cocoa powder into the walnut mixture. Stir the walnut and Nilla wafers mixture until thoroughly combined.

In a small mixing bowl, combine the corn syrup and rum. Mix until the syrup is dissolved.

Pour over the Nilla wafer mixture and mixture until it starts to get a thick consistency.Grab your rubber gloves and finish combining the mixture without too much smashing. It will be like cookie dough.

Using a 1-inch cookie scoop, roll the mixture into 1-inch balls and place them on the prepared pan.

Choose your toppings and place them in small bowls. Once you’re ready to coat them, re-roll the balls before rolling them in the toppings of your choice. Place back on the pan and enjoy!

Rum Balls are bold, boozy, and bright with honey-like holiday flavors! They’ll be the highlight of any gathering you bring them to!

Boozy Rum Balls (Easy Festive No-Bake Recipe)

vanilla wafers

powdered sugar and sprinkles for rolling

Mix Dry Ingredients: In a large bowl, combine the crushed vanilla wafer crumbs, ground pecans, powdered sugar, and cocoa.

Prepare Rum Mixture: In a small bowl, whisk together the rum, honey, and water.

Combine Mixtures: Stir the rum mixture into the crumb mixture.

Shape Balls: Form the mixture into approximately 1-inch balls; using a small cookie scoop can be helpful.

Coat Balls: Roll the balls in additional powdered sugar or sprinkles.

Chill: Place the rum balls in the fridge for 30 minutes.

These easy rum balls only need 4 ingredients and no baking required!

Easy 4 Ingredient Rum Balls

walnuts

heavy whipping cream

sprinkles (cocoa powder)

coconut flakes (chopped nuts)

Pulse Oreos in a food processor until you have 3 cups. Set aside.

Pulse walnuts in a food processor until you have 1 ½ cups.

Combine crushed Oreos, walnuts, cream in a medium bowl and mix well.

Add rum starting with ¼ cup and adding more if needed to create a consistency that holds its shape when rolled. (If you add too much and they are too soft, add in more cookie crumbs to get desired consistency, note that the crumbs do soak up the liquids as they sit).

Using a small scoop (or melon baller) scoop dough and roll into balls.

Roll in sprinkles. Refrigerate 2 days before serving.

I just made these and they came out delicious. I used the Whole Foods Oreos and coated them with coconut. Really good with a nice rum flavor.

So good I just made some. Instead of rum I used TN bourbon. So easy to make. I put them in little trifle cup cake holders to give out for the holidays. Adorable and very tasty.
I will certainly make again! Followed your recipe exactly except of the type of alcohol, (I did not have any rum). Still wonderful!

Great and easy recipe!
I used a family pack of oreos, added a little just a little bit more nuts than the recipe calls for as well as 1/4 and a splash of Bourbon and the balls rolled GREAT! I am going to dip them in chocolate! My family is going to LOVE these! Next time I will try them with Rum (but I only had Bourbon this time ) Thank you for this GREAT recipe!!

I love this recipe! I am by no means a cook, but I can follow this recipe without any issues. I have brought these to every holiday party I have attended and always get compliments. I substitute candy cane cookies to make them more seasonally festive.

It’s ok. Like the sprinkles for coating. If you don’t have a food processor and use a ziplock bag and rolling pin to crush the cookies it is very messy and the cream from the cookies sticks to the bag.had a lot of wasted cream and crumbs stuck on the bag. The vanilla wafer recipes turn out better and not as messy.

I made these tonight and they measured out to your exact measurements - 48 rum balls exactly. Thank you so much ❤️

Kartoshka Rum Balls&nbsp;are made with a delicious sponge cake, sweetened condensed milk buttercream, roasted walnuts, and cocoa to resemble a potato, which is what these pastries were named after.

Kartoshka Rum Balls

eggs

all-purpose flour (fluffed, gently scooped, leveled (1 cup = 150 g))

tsp baking soda

Tbsp vanilla extract

unsalted butter, (room temperature (230 grams))

sweetened condensed milk, (room temperature)

Tbsp rum

cocoa powder ((optional))

Tbsp sugar

Guittard Chocolate Melts

Whip 6 eggs with a mixer on high speed, in a grease-free bowl until frothy. Gradually add 1½ cup sugar, pouring it between the bowl and the whisk. Continue whipping for 15 minutes until pale in color, thick and flows off the whisk in a ribbon.

While the eggs are whipping, turn the oven to 350F. Also, line a 9"x13" baking pan with foil and spray with nonstick spray, or butter the pan and add a heaping spoon of flour, then shake to coat it with flour. Shake out the excess.

Sift 1½ cups flour and ½ tsp baking soda mixture into the egg mixture, in thirds, carefully folding it in to prevent deflating the batter.

Once the flour is fully incorporated, add ⅛ cup oil and 1 Tbsp vanilla extract. Fold it in until fully incorporated.

Pour the batter into the buttered pan and spread it out evenly. Bake at 350F for 15+ minutes or until a toothpick inserted in the center comes out clean.

Remove the cake with the foil to the counter, carefully unfold the sides and allow to cool for 5 minutes. Then invert it onto a rack and allow to cool completely.

Make the Sponge Cake or Use 6 cups of Crushed Nilla Cookies

Add 2 sticks room temperature butter to the mixer and whip with on high until white in color and fluffy, about 4 minutes.

While continuing to whip, add 1 can sweetened condensed milk by allowing it to flow down the inside of the bowl. If the buttercream starts to look broken, stop the mixer right away and fold the remainder of the sweetened condensed milk in with the spatula. 

Russian Buttercream - While the sponge cake is cooling make the buttercream.

Break the cooled cake into small pieces. Add the broken pieces of cake and 2 Tbsp rum to the buttercream (and 1/3 cup cocoa powder, if using) and using the beater attachment combine together, for about 2-3 minutes or until it starts looking like dough. Add 1 cup nuts and mix until combined. Taste the mixture and add more rum if desired.

Pinch off about 1.5 -2&nbsp; tablespoons of the cake ball mixture and form a ball. Repeat with the rest of the mixture. If the mixture is too soft to roll, refrigerate until it's malleable and easy to roll.

Combine 3 tablespoons cocoa powder and 3 tablespoons powdered sugar. Stir to combine. Dip and roll each ball in the mixture. Set aside. Once done, coat each ball in the cocoa mixture one more time.

Transfer to a serving platter and serve, or transfer to refrigerator until ready to serve.

Alternatively, you can melt 2 cups of dark chocolate melts over a double boiler, then roll each rolled cake ball in the chocolate and set them on parchment paper to set. This way the chocolate will dry into a hard coating.

Or make 2 recipes of this Extra Shiny Chocolate Ganache&nbsp;and coat each cake truffle in it. The chocolate pastries will be a tad sticky, since the ganache does not dry into a hard coating.&nbsp;Finish by piping the "potato sprouts" on top of the Kartoshka with the reserved buttercream.

Assembly

Oh my goodness this looks like a piece of heaven!

Thank u so so much for the recipe, I was looking for Kartoshka recipe and I couldn’t find good one with biskvit only with cookies and then I checked your site. Thank u. It’s amazing dessert if followed ur instructions! A+

Hi Marina!
I'm planning on making this recipe but am not seeing where and when to add the rum? Can you help me out please! 
Thanks!

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