Description
I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn’t realize how good these were until one year I didn’t make them for work. I just about got lynched! Needless to say, I’ve made them every year since (about 20 years). These are best if you use Meyers Original Dark Rum® chilled, 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.
Ingredients
- 1 (12 ounce) box vanilla wafer cookies (such as Nilla®)
- 1 cup semisweet chocolate chips
- ¼ cup light corn syrup
- ¾ cup dark rum (such as Meyer’s®)
- 1 cup confectioners’ sugar, plus more for dusting
Instructions
- Place vanilla cookies in a food processor and process into fine crumbs.
- Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook
- stirring often
- until chocolate is melted and smooth
- about 5 minutes. Remove from heat and stir in rum and confectioners’ sugar until smooth. Fold in cookie crumbs; dough will be sticky.
- Place saucepan in the refrigerator until dough is firm and easy to roll
- about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners’ sugar.
- Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners’ sugar. Refrigerate until firm
- about 30 minutes.
- Remove rum balls from refrigerator and transfer to a resealable bag
- including the extra confectioners’ sugar. Seal the bag and shake to coat the rum balls completely with confectioners’ sugar.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 1 hr 10 mins
Servings: 24