Recipe by BAKER'S Chocolate
"Crushed vanilla wafers, pecans and cocoa are blended with coffee and rum for luscious, no-bake cookies that are ideal for the holidays."
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NILLA Wafers, finely crushed
finely chopped PLANTERS Pecans
butter or margarine, melted
light corn syrup
unsweetened cocoa powder
MAXWELL HOUSE Instant Coffee
BAKER'S ANGEL FLAKE Coconut, toasted
This is the first time I've made rum balls and this recipe is very easy. Here is my experience:
First, I ground up more (about 70-75) vanilla wafers and pecans (heaping cup) than the recipe requested. Then, I mixed in the sugar and cocoa before I added the liquids. In a glass measuring cup, I poured about a 1/3 cup of rum and a heaping teaspoon of espresso powder. I also added a cap-ful of vanilla extract.
Next, I placed the stick of salted butter and corn syrup into the same pot to melt together. I felt the corn syrup would combine more smoothly with the dry mixture when melted. I poured the melted butter and corn syrup into the bowl and mixed well. Then, I added the rum mixture and mixed very well again. Because my mixture was wet due to the amount of rum, I placed the bowl into the refrigerator to set up for about 15-20 minutes. I used a 1/4 cup ice cream scoop to mold the mixture into 1 ounce balls. I then rolled them in toasted coconut, powdered sugar and cocoa. The balls absorbed much of the cocoa and powdered sugar so a second rolling right before presenting was necessary. They received good reviews from party goers. I'll definitely make these again.
This is the best rum ball recipe I have ever tried. I used International Coffee flavored coffee instead of instant coffee. I divided a third into chai, french vanilla and dark chocolate. I also make mine with a little more rum, as I like mine moister. I then use them as the cores for truffles and dip them in melted white chocolate and sprinkle nutmeg on the top for the chai, milk chocolate with powder sugar for the french vanilla and dark chocolate with cocoa for the dark chocolate. They are absolutley amazing with this recipe.
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!
AMAZING! did not use corn syrup (i'm opposed to the stuff) and didn't have to substitute anything, plenty sweet as is. also, used instant espresso for a stronger flavor
Delicious but after following the recipe exactly I found that the mix was too mushy to roll into balls. I fixed by adding about 10 more crushed wafers and a handful of chopped nuts. I also used Captain Morgan's Spiced Rum. I rolled some in coconut, some in a mixture of the crushed wafer/pecan mix and some in candy cane shaped/flavored sprinkles. Perfect!
These were a hit! Fabulous. I did substitute cocoa powder for about 3 baking squares of semi sweet chocolate AND and threw in some more rum, more nuts and a few more wafers!!! A great recipe. I also rolled half in coconut and half in sugar. YUM! This is a keeper!
Have been making these for the last few Christmases and they get rave reviews, and the fact that they are a quick and easy crowd pleaser during the holidays makes me a happy happy girl!
These are great! I rolled mine in chocolate sprinkles instead and they were very easy to work with.
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