How to make Classic Rum Balls. STEP ONE: In a large bowl, combine the vanilla wafer cookie crumbs, crushed pecans, powdered sugar, and cocoa powder. STEP TWO: In a separate small bowl, whisk together the rum, honey, and water. Then, combine the rum mixture with the crumb mixture.. Using a teaspoon, roll the chocolate mixture into small bite-sized balls. Roll each ball in the sprinkles until fully coated. Repeat the process until all of the chocolate mixture is used up. Store the rum balls without rum in an airtight container in the refrigerator or in a cool place for up to 3 weeks.
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Process until it forms a thick dough. Roll into approximately 22 balls (if it’s too sticky, place the dough in the fridge for 20 minutes before rolling). Roll the balls in shredded coconut or cacao powder, if desired. Serve or store in a sealed container in the fridge for up to 1 week or freezer (recommended) for up to 3 months.. Rum Balls. 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! PRINT SAVE. Prep: 20 mins. Total: 20 mins. Serves: 30 balls.
