Description
These Christmas Rum Balls are rich, no-bake chocolate truffles with crushed vanilla wafers, cocoa, nuts, and a splash of rum. Rolled in your favorite coatings, they’re easy to make, endlessly customizable, and absolutely perfect for holiday gifting or entertaining.
Ingredients
Scale
For the Rum Balls:
- 2 cups crushed vanilla wafer cookies (about 70 cookies)
- 1 cup powdered sugar
- 1 cup finely chopped pecans or walnuts
- ¼ cup cocoa powder
- ⅓ cup dark or spiced rum
- 2 tablespoons light corn syrup
- 1 teaspoon pure vanilla extract
For Coating (choose your favorites):
- ½ cup powdered sugar
- ½ cup finely chopped pecans or walnuts
- ½ cup shredded coconut
- ¼ cup cocoa powder
- ¼ cup nonpareil sprinkles
Instructions
- Prepare the Cookie Base:
Place the vanilla wafer cookies in a food processor and pulse until finely crushed. You should have about 2 cups of crumbs. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin for a rustic texture. - Combine the Dry Ingredients:
In a large mixing bowl, stir together the crushed wafers, powdered sugar, cocoa powder, and chopped nuts until evenly distributed. - Add the Wet Ingredients:
Pour in the dark rum, light corn syrup, and vanilla extract. Mix thoroughly with a spatula until the mixture comes together and holds its shape when pressed. - Shape the Rum Balls:
Using your hands or a small cookie scoop, roll the mixture into 1-inch balls. If the mixture feels too dry, add a teaspoon more rum or corn syrup. If it’s too sticky, add a few more crushed wafer crumbs. - Roll in Coatings:
Set out bowls with your chosen coatings—powdered sugar, cocoa, nuts, coconut, and nonpareils. Roll each rum ball in a coating until fully covered. For variety, make an assortment of colors and textures. - Chill and Set:
Arrange the coated rum balls on a parchment-lined baking sheet and refrigerate for at least 1 hour before serving. This helps the flavors meld and the texture firm up beautifully. - Serve and Enjoy:
Serve chilled or at room temperature. They’ll keep for up to two weeks in an airtight container—or longer if you can resist eating them all sooner!
Notes
Rum Choice: Dark or spiced rum gives a deeper flavor. For a lighter version, use golden rum.
Non-Alcoholic Version: Substitute rum with orange juice or apple juice for a family-friendly version.
Flavor Maturation: These actually taste better after a day or two—perfect for make-ahead holiday prep.