RUM BALLS
Rum balls are a super simple, no bake holiday treat you probably have everything for in your kitchen already. You don't have to use rum either, I've got tons of flavour options in the notes, including non-alcoholic ones!
Provided by Katrina
Categories Cookies
Time 20m
Number Of Ingredients 7
Steps:
- Put the oats, butter, icing sugar, vanilla, cocoa powder, and rum into a medium bowl and mix until blended. You can do this with your hands if you want, but I used a hand mixer.
- Roll into small balls. You can use an extra small cookie scoop if you have one to save some time.
- Roll the balls into granulated sugar, sprinkles, or anything else you would like to finish them off.
- Store in the refrigerator until ready to serve. They will keep in the fridge for two weeks, but you can also make them ahead and store in the freezer for up to 2 months!
NO BAKE RUM BALLS
A holiday favorite! Try using brandy in place of the rum.
Provided by Refugio L.
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 36
Number Of Ingredients 6
Steps:
- In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
- Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 14.1 g, Fat 4.6 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 41 mg, Sugar 3.8 g
DELICIOUS RUM BALLS (NO-BAKE!)
These Rum Balls are so good! But bear in mind, these are not baked, so no alcohol cooks away... These are NOT for the kiddos! Bring a batch of these to a Christmas party...(Not for a Church social!)
Provided by Cathy Nunn
Categories Cookies
Time 15m
Number Of Ingredients 6
Steps:
- 1. In a food processor or electric chopper, blend up Vanilla Wafers (or Graham Crackers) until it reaches a mealy consistency. Add all ingredients together in a bowl, except powdered sugar. Roll them into pecan or walnut-sized balls. If they are too dry, add a tiny bit more corn syrup, or if too moist and are hard to form, add a little more processed vanilla wafers. When rolled to the size you want, roll in powdered sugar.
- 2. This makes about 2 dozen balls.(Don't make them too big!) Cover and refrigerate until serving. These can also be made without the liquor so kids can enjoy them. May have to add more prepared wafers to make up for the omitted liquid.
- 3. If you are taking these to a party, one batch may not be enough! Note: For a more interesting taste, use coffee liquer, or a peppermint, or butterscotch schnapps for the flavor instead of rum or bourbon, whiskey, etc. Warning!! Don't eat too many of these and drive! During the Holidays and always, eat and drink responsibly anything containing alcohol! Happy Holidays and Bon Apetit' Y'all!
CHOCOLATE RUM BALLS (NO-BAKE)
Plan ahead these need to sit for 2 days or longer before serving to develop flavors, that is if you can wait that long lol!
Provided by Kittencalrecipezazz
Categories Candy
Time 10m
Yield 48 balls
Number Of Ingredients 6
Steps:
- In a large bowl, combine the crushed wafers, chopped nuts, 3/4 cup icing sugar and the cocoa; add/mix in rum and corn syrup.
- Shape the dough into 1-inch balls, then roll in the icing sugar.
- Store rum balls in an airtight container for 2-3 days to develop the flavors.
- Roll them again in icing sugar before serving.
NO-BAKE RUM-RAISIN BALLS
All the rum balls I saw on this site use cookie or wafers crumbs as a base. This one come from New Zealand and has raisins and coconut. They need to be made a day in advance, though. This recipe comes from "The Joy of Cookies" by Sharon Tyler Herbst. Cook time is the 24 hours that they need to sit overnight and the 1 hour that the rum and oats rest.
Provided by the_cookie_lady
Categories Dessert
Time P1DT1h20m
Yield 36 balls, 36 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine rum and oats; cover and set aside 1 hour.
- Add all remaining ingredients except granulated sugar; stir until well combined. Cover and refrigerate 1 hour.
- Roll teaspoons of mixture into 1-inch balls. Place sugar in a small bowl. Roll balls in sugar, coating each generously.
- Store 24 hours in an airtight container at room temperature before serving. May be stored in an airtight container for up to 10 days or freeze for longer storage.
Nutrition Facts : Calories 84.8, Fat 3.9, SaturatedFat 1.8, Cholesterol 4.5, Sodium 17.2, Carbohydrate 11.7, Fiber 0.6, Sugar 10, Protein 0.7
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CLASSIC RUM BALLS - BELLY FULL
From bellyfull.net
Ratings 2Calories 50 per servingCategory Dessert
- Preheat oven to 350 degrees F. Place pecans on a baking sheet and toast for about 6-8 minutes until browned and fragrant, stirring the pecans halfway through. Set aside to cool.
- Add the cookies to the bowl of a food processor and pulse into fine crumbs; transfer to a large bowl.
- Add the cooled, toasted pecans to bowl of the food processor and pulse into fine bits (don't over-process or you'll end up with paste!); transfer to the bowl with the cookie crumbs.
- Sift the 1 cup powdered sugar, 2 tablespoons cocoa powder, and salt over the bowl with the cookies/pecans and whisk everything together.
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