No words can describe HOW AMAZING these rum balls are! I made a few changes, since it's very difficult to find wafers in Japanese supermarkets : I simply used 1 box of butter shortbread cookies and a few Sweet Marie cookies. The Sweet Marie cookies gave them a bit of a soft crunch throughout the ball, that went really well with the walnuts. I also added more cocoa powder than recommended ( around 50 grams - rather than 20 grams ), to make it more " chocolatey ". Also, these rum balls are A THOUSAND TIMES BETTER after a few days. The alcohol of the rum is less sharp and it settles in nicely all over the rum balls, thus flavouring it well. These rum balls are definitely a DANGER to keep around the house! So sinfully good!

Reviewed On: Dec. 21, 2009

The chocolate does taste very good. However, for a batch of 12 cookies, I lessened the sugar. I thought 100 grams of sugar was excessive! With the amount of butter, chocolate and marshmallows, along with nuts packed into the cookie, I didn't think it needed 100 g of sugar. I changed it to brown sugar and put in only 55 g of sugar. The marshmallow that I cut up and mixed in with the batter compensates for the sweetness. I also find that the cookies are better tasting the next day, after they have been stored in a tupperware, after cooling.

Reviewed On: Apr. 30, 2009

ABSOLUTELY DIVINE! This reminds me of the very rich wafer biscuits, with thick caramel wedged between it ( like dulce de leche ), and covered with a rich milk chocolate...that is popular in Belgium and other places like Argentina. I did change a few things, but not much. This recipe is an absolute winner! Some of the changes I made : a) I used the ` Scottish Shortbread IV ` recipe on this site, to make the shortbread cookie, while adding a bit of salt to counteract the sweetness. b) I didn`t have any corn syrup, so I simply put the condensed milk on a non-stick pan, on low heat, while constantly stirring. I then added the brown sugar and some cornstarch ( diluted a bit with water ). It thickened up nicely and was a delicious caramel that had a buttery, dulce de leche taste. c) I also let the shortbread cool for a very long time ( roughly 1 hr ) and then put in the fridge for 30 mins. Once it was really hard, I poured the caramel ( also cooled down ) and chocolate ( also cooled down ). This recipe is so good...that it`s one of those things that you can make, pack up nicely in biscuit tins and offer to friends as a nice treat. So good!

Reviewed On: Apr. 10, 2009