Description
Delightfully rich and flavorful Spiced Rum Balls combine crushed vanilla wafer cookies, cocoa, pecans, and aromatic spiced rum to create a perfect no-bake treat. These bite-sized delights are easy to prepare in just 20 minutes and offer a wonderful balance of sweetness and spice, ideal for holiday gatherings or anytime indulgence.
Ingredients
Dry Ingredients
- 3 cups crushed vanilla wafer cookies
- ¾ cup confectioners’ sugar
- ¼ cup unsweetened cocoa powder
- 1 ½ cups finely chopped pecans
Wet Ingredients
- 1 teaspoon pure vanilla extract
- 3 tablespoons light corn syrup
- ½ cup spiced rum
Coating Options
- Additional confectioners’ sugar, cocoa powder, sprinkles, or preferred coating
Instructions
- Mix dry ingredients: In a large bowl, combine the crushed vanilla wafers, confectioners’ sugar, cocoa powder, and finely chopped pecans. Stir well to evenly distribute all dry components.
- Add wet ingredients: Drizzle in the pure vanilla extract, light corn syrup, and spiced rum over the dry mixture. Stir thoroughly until the mixture is well-moistened and holds together.
- Shape the rum balls: Using a small cookie scoop or about 4 teaspoons (two level scoops), scoop and shape the mixture into approximately 1-inch diameter balls, or larger depending on preference.
- Coat the rum balls: Roll each ball in additional confectioners’ sugar, cocoa powder, sprinkles, or your preferred coating to add texture and sweetness.
- Chill and store: Place the coated rum balls in an airtight container and refrigerate for several days to allow the flavors to meld and deepen before serving.
Notes
- Use finely chopped pecans for better texture distribution.
- You can substitute spiced rum with dark rum or flavored liquor if preferred.
- Refrigeration time enhances flavor but these treats can be served immediately if needed.
- Store rum balls in an airtight container in the refrigerator for up to two weeks.
- Coating options can be customized to personal taste, including shredded coconut or finely chopped nuts.
