Rating: 4.5 stars
66 Ratings
  • 5 star values: 49
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

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.

Recipe Summary

cook:
5 mins
additional:
45 mins
total:
1 hr 10 mins
prep:
20 mins
Servings:
24
Yield:
2 dozen rum balls
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place vanilla cookies in a food processor and process into fine crumbs.

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  • 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.

Cook's Note:

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

Nutrition Facts

148 calories; protein 0.9g; carbohydrates 22.3g; fat 4.9g; sodium 46.4mg. Full Nutrition
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