Rum balls are another holiday dessert tradition at my house. This year I made them again following our tried and true recipe. I decided to coat the balls in coconut and chocolate sprinkles rather then using any multi colored sprinkles. In the past the coconut and chocolate sprinkle rum balls always proved to be more popular then the multi-colored sprinkled ones.
These holiday treats are soft, yet crunchy, chocolaty and very rummy. These are sure to please anyone who loves rum, as well as most chocolate lovers. The coconut and pecan is sure to appeal to nut lovers.
As mentioned previously Christmas baking posts were still to come. Well now they start. This is the first. A couple days ago, I started off with making some rum balls. I guess since they are no bake they don’t belong in the baking category, but they are a Christmas dessert that in our house is only made at Christmas, so they still qualify.
These rum balls turned out superb. They are one of my dad’s favorite treats.
I used a coffee bean grinder to crumb the vanilla wafers into a almost flour like consistency.
Here is the recipe.
Rum Balls
One package vanilla wafers crushed into small crumbs or ground to a powder
2 tbsp coco
1 cup icing sugar (also know as confectioners sugar)
One cup pecans finely chopped
2 tbsp honey
Rum (enough to make a soft dough)
Coconut (shredded not sweetened)
Chocolate sprinkles
Colored sprinkles
Combine everything except the rum in a large bowl. Mix well. Add the rum enough to make a soft and sticky dough (min 1/3 cup likely much more). Form balls and coat in sprinkles or coconut. Place in the fridge in a cookie tin overnight. Enjoy.
