The Best Rum Balls

Prep Time:
20 mins

Cook Time:
5 mins

Additional Time:
45 mins

Total Time:
1 hr 10 mins

Servings:
24

Yield:
2 dozen rum balls

Ingredients

Directions

Process cookies in a food processor into fine crumbs.

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Heat chocolate and corn syrup together in a medium saucepan over low heat. Cook, stirring often, until chocolate is smooth, about 5 minutes. Remove from heat; stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.

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Refrigerate mixture until dough is firm, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.

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Roll dough into 1-inch balls; place on the prepared plates. Dust with confectioners' sugar. Refrigerate until firm, about 30 minutes.

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Transfer to a resealable bag with more confectioners' sugar. Seal the bag and gently shake to coat.

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Cook’s Note

•These are best if you use chilled Meyers Original Dark Rum and Nabisco 'Nilla wafer cookies.

•They are at their peak if you make them 2 days in advance. Remove from fridge 30 minutes before serving.

•You will probably use more than 1 cup of confectioners' sugar for dusting — it won't affect the recipe one bit.

Nutrition Facts (per serving)