These sweet treats are perfect to serve at a party. The soft centers are rolled in a selection of coatings: chopped pecans, sanding sugar, powdered sugar and nonpareils, giving a range of delicious textures, and guaranteeing that there will be no leftovers!
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 24 rum balls |
Ingredients
- One 11-ounce box vanilla wafer cookies (about 80 cookies)
- 1 cup pecan pieces
- 1/2 cup walnut pieces
- 2/3 cup powdered sugar
- 1/2 cup dark rum (better the quality, the better the taste)
- 2 tablespoons honey or maple syrup
- 1 tablespoon vanilla bean paste
- 1/2 cup fine chopped pecans
- 1/2 cup white sanding sugar
- 1/2 cup rainbow nonpareils
- 1/2 cup powdered sugar
Instructions
- Add the wafer cookies to a food processor fitted with the blade attachment. Pulse until a fine crumb forms. Transfer the crumbs to a large bowl. Return the processor bowl and blade to the base and add the pecans and walnuts. Pulse until finely chopped. Add to the bowl with the cookie crumbs, then add the powdered sugar and mix until well combined.
- In a pitcher, mix the rum, honey and vanilla. While mixing, drizzle the rum syrup into the bowl of dry ingredients. Continue mixing until everything is combined. Using a 1 1/2-tablespoon scoop, make 24 golf ball-sized rounds. Roll six of the rum balls in each of the coatings, giving you a variety of colors and textures. The rum balls will keep, sealed in an airtight container, for up to 2 weeks in the fridge.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 230 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 2 g |
| Cholesterol | 3 mg |
| Sodium | 95 mg |
Reviews
Luckily I made the rum balls the day before a holiday party which gave me time to make something else. Following the recipe exactly, my mixture was too wet to roll and I had to add another half box of wafers to get it to roll into a ball. They looked okay but I couldn’t get them into perfect round balls, especially after rolling them in the coatings. The other issue I had was that the rum flavor was way too strong. And I added only the half cup indicated in the recipe. So I will not be making these again. Sorry, Ree.
These are super easy to make. I used half vanilla wafer crumbs and half graham cracker crumbs as I bake gluten free and did not have enough gluten free vanilla wafers to equal amount of crumbs specified in recipe. Taste good. Not strong in rum flavor but can taste it.