Kid Friendly Rum Balls Recipes

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5 INGREDIENT RUM BALLS



5 Ingredient Rum Balls image

Rum balls are a Christmas treat essential and these 5 ingredient traditional rum balls are simple and yummy!

Provided by Holly Connors

Categories     RECIPES

Time 30m

Number Of Ingredients 5

1 pack of sweet biscuits E.g. Arnott's Arrowroot, Nice, etc
3 Tablespoons cocoa
1 cup shredded coconut plus extra for rolling
1 395g tin condensed milk
2-3 Tablespoons rum

Steps:

  • Grind up the biscuits using a food processor into crumbs. If you don't have a food processor, you can add a few at a time to a sandwich bag and crush with a rolling pin or mallet.
  • Add dry ingredients and biscuit crumbs to a large bowl and mix well.
  • Stir in condensed milk and rum until your mixture is sticky and firm (on hot days you may need to keep your mixture in the fridge briefly first).
  • Shape mixture into balls and roll in extra coconut to coat.
  • Store in an airtight container in the refrigerator until ready to serve.

Nutrition Facts : Calories 58 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 34 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

KID-FRIENDLY RUM BALLS



Kid-Friendly Rum Balls image

Super easy and kid-friendly rum balls made from crushed biscuits, sweetened condensed milk, cocoa and coconut and ready in just 5 minutes. This is a great recipe to make with the kids (and great for school lunch box treats).

Provided by Lucy - Bake Play Smile

Categories     lunch box snacks

Time 5m

Number Of Ingredients 5

250 g plain sweet biscuits
395 g sweetened condensed milk
85 g (1 cup) desiccated coconut
25 g (1/4 cup) cocoa powder
130 g (1 and 1/2 cups) desiccated coconut (for rolling, extra)

Steps:

  • Crush the biscuits until they resemble fine crumbs using either a food processor, blender, Thermomix or rolling pin (see notes) and then place into a large bowl.
  • Stir through the cocoa powder, desiccated coconut and sweeteened condensed milk until well coated.
  • Using your hands, roll heaped teaspoons of the mixture into balls and then roll through the extra coconut to coat.
  • Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
  • Place the biscuits into the Thermomix bowl and crush on Speed 8, 10 seconds. Scrape down the sides of the bowl.
  • Add the cocoa powder, desiccated coconut and sweeteened condensed milk and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides and repeat for a further 5-10 seconds or until combined.
  • Using your hands, roll heaped teaspoons of the mixture into balls and then roll through the extra coconut to coat.
  • Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.

Nutrition Facts : Calories 133 kcal, Carbohydrate 15 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 6 mg, Sodium 63 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

CHOCOLATE CHERRY KID FRIENDLY RUM BALLS



Chocolate Cherry Kid Friendly Rum Balls image

My family has been making these rum balls for as long as I can remember. We use light cream cheese (which MUST be block style as it is firmer than tub style) to make them lower in fat, and rum extract as that is what we prefer. My mom always let my brother and I cover the rum balls in the chocolate sprinkles which was a highlight of the holiday preparations

Provided by LUv 2 BaKE

Categories     Candy

Time 45m

Yield 80 serving(s)

Number Of Ingredients 8

1 (250 g) package light cream cheese, block style, at room temperature
175 g semi-sweet chocolate chips
175 g butterscotch chips
15 ml rum extract or 50 ml rum
15 -20 ml water (omit if using real rum)
625 ml graham wafer crumbs
1 cup maraschino cherry, finely chopped & well drained
chocolate sprinkles (also called chocolate shot)

Steps:

  • Chop up maraschino cherries, set aside.
  • Beat cream cheese with food processor or wooden spoon.
  • Melt chocolate and butterscotch chips in microwave on medium power for 1 minute at a time until melted; stir lots after each minute to make sure you don't burn it.
  • Beat chocolate mixture into cream cheese; Mix in rum, water, cherries and graham wafer crumbs.
  • (the amount of water depends on the type of cream cheese you use, if using light add the minimum amount of water).
  • Refrigerate for 30 minutes.
  • With your hands, roll out about one teaspoon of the mixture at a time into balls.
  • Put chocolate sprinkles in a small bowl (such as a cream cheese container), roll rum balls in the sprinkles one at a time.
  • Store in refrigerator.
  • If you are making these for a gathering/occasion, roll the rum balls the day before or day of, They do keep for about 2 weeks in the fridge, but at that time the chocolate sprinkles do soften slightly.
  • Yield: about 80 rum balls.

Nutrition Facts : Calories 42, Fat 2.3, SaturatedFat 1.4, Cholesterol 2.4, Sodium 30.6, Carbohydrate 5, Fiber 0.2, Sugar 3.5, Protein 0.6

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