“Boozy Holiday Rum Balls Recipe”

Mar 23rd “Boozy Holiday Rum Balls Recipe”

Hi Bold Bakers!

My homemade Boozy Holiday Rum Balls have everything you could want in a holiday dessert! First, they’re super delicious. Second, they are so easy to make (you can even make them ahead and freeze them to avoid spreading yourself too thin around the holidays when it comes to cooking and baking!), and third? The third is my favorite part — they’re so warming because they’re a little bit boozy!

[ Try my other 3 No-Bake Christmas Cookie Balls! ]

Definitely not one for the kids! (Although you can make these non-alcoholic — check out my tips down below!)

My simple rum balls are so soft when you bite into them, and the flavor is just packed with chocolate, walnuts, and dark rum!

This is a no-bake recipe with just a few steps, so you have no excuse not to give them a go!

What Are Rum Balls?

Rum balls are a pretty popular holiday treat because they’re a crowd-pleaser, so easy to make, and have a pretty great shelf-life for something homemade (up to 2 weeks!).

They’re made using vanilla cookie crumbs, toasted chopped walnuts, cocoa, and spiced rum. All you have to do is throw everything into a bowl, mix it up, and roll it into balls!

They are boozy, though, so if spiced rum isn’t your thing, you might want to skip it. (Or try bourbon!)

Prep Time 20 mins

Chill 45 mins

What’s no-bake, super simple, and perfect for the season?

My Boozy Holiday Rum Balls recipe!

Plus, they’re even better if you like rum.

Author: Gemma Stafford

Servings: 25 Rum Balls

Ingredients

3 ¼ cups (12 oz/340g) vanilla wafers, crushed
1 ½ cups (7½ oz/213g) walnuts, toasted and finely chopped
¾ cup (3 oz/85g) powdered sugar plus more for rolling
¼ cup (1 oz/28g) cocoa powder plus more for rolling
¼ teaspoon salt
½ cup (4f loz/115ml) dark rum
3 tablespoons honey warmed slightly

Instructions

In a large bowl, combine vanilla wafers, walnuts, powdered sugar, cocoa powder, and salt.
Stir in the rum and honey until thoroughly combined.
Scoop out about 25 heaping tablespoons of dough and roll into balls, then roll in either powdered sugar or cocoa powder.
Store in an airtight container either at room temperature or in the refrigerator for up to two weeks.