No Bake Rum Balls Recipes

KID-FRIENDLY RUM BALLS

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.

NO BAKE RUM BALLS

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.

NO-BAKE RUM BALLS

Steps:

• In a food processor, crush the vanilla wafers until they are fine crumbs.
• Combine the crushed vanilla wafers, powdered sugar, cocoa powder, chopped pecans, corn syrup (not corn starch), and rum.
• Stir until mixed. I used my hands because it's much easier.
• Pinch off pieces and roll them into balls the size of a large marble. Roll each on in powdered sugar.
• Set them aside on a plate. Let them rest for about 10 minutes and then roll them in a second coating of powdered sugar.
• It's best to wait a few hours before eating. It takes a little while for all of the flavors to bloom.

CHOCOLATE RUM BALLS

Steps:

• Using a food processor or rolling pin method (see Note 2) crush wafer cookies.
• In a medium sized mixing bowl combine cookie crumbs, powdered sugar, pecans and cacao powder. Mix well.
• To the bowl add rum and honey. Stir until well combined. If dough is too wet, add an addittional 2-6 tbsps more of cookies crumbs. (See photo collage above.)
• Using hands, shape into 1 inch balls.
• Roll in one of the coating options above.
• Store in an airtight container.

BEST CLASSIC RUM BALLS RECIPE

Steps:

• Preheat oven to 350F/180C.
• Place the walnuts on a baking tray and roast them for about 8 minutes, or until fragrant and lightly brown.
• Let nuts cool, chop them with a knife, or toss them in a food processor until they are finely chopped.
• Place them in a big bowl.
• Process the graham crackers in a food processor until finely ground. If you do not have a food processor, place them in a bag and crush them with a rolling pin or a bottle.
• Add them to the nuts.
• In a small pot, place butter, heavy cream, sugar, and cocoa and bring to a boil without simmering them. Remove and set aside to cool.
• Add the rum or the rum flavor.
• Pour the mixture over the dry ingredients. Mix everything very well.
• If the mixture is soft, place it in the refrigerator for about 30 minutes.
• Using your hands, form 1 inch balls and toss them in granulated sugar, coconut flakes, chocolate sprinkles, etc.
• Place the rum balls in the refrigerator overnight in an airtight container.
• Optional: stick a pitted cherry from the syrup in the middle of the ball, or an almond, then toss in sugar.
• Serve cold.

RUM BALLS

Steps:

• Set up a work station with a large ziplock bag and rolling pin (or a food processor); a large bowl for mixing; and a shallow bowl with 3/4 cup of coconut for rolling in.
• Place the cookies in ziplock bag, seal and crush with the rolling pin. Alternatively, crush in the food processor until fine crumbs form. It's ok if there are some slightly larger pieces.
• Add the crushed cookies, coconut, cocoa powder, condensed milk, rum and vanilla to the large bowl. Mix the ingredients well using a wooden spoon, then your hands once it gets too thick. (If mixture is too thick, mix in 1-2 tablespoons milk).
• Scoop out a tablespoonful of mixture and roll into a 1 - 1 1/2 inch ball, then roll in coconut until completely covered. Place on a baking sheet or tray and repeat until all the mixture has been rolled into balls.
• Refrigerate until ready to serve.

CHOCOLATE RUM BALLS

Steps:

• In a large bowl add the ground cookie crumbs, sift in the icing sugar and cocoa, sifting helps prevent lumps, add the finely chopped nuts, whisk the ingredients all together.
• Add the honey and rum and mix together with a fork. If you find the mixture too wet then refrigerate for about an hour. If the mixture is too dry then add more Rum (½ tablespoon at a time). Try rolling a ball first before adding more Rum, because it may look dry but they may come together without anything extra added.
• Roll the mixture into 1 inch balls, roll them in cocoa, icing sugar or even dip in melted chocolate (or coating of your choice). Place them on a parchment paper lined cookie sheet and refrigerate until ready to serve. Enjoy!

BOURBON (RUM) BALLS (NO BAKE COOKIES)

Steps:

• Place wafers and pecans in food processor and pulse till crumbly.
• Add remaining ingredients and pulse till smooth.
• Shape into balls about 1 inch in diameter.
• Roll in powdered sugar and chill.
• This mixture is sticky, so keep finger and palms of hands dusted with sugar while shaping cookies.
• It helps if hands and kitchen is cool.

HOLIDAY RUM BALLS

Steps:

• In a large bowl, mix confectioners' sugar and cocoa until blended. Add crushed wafers and walnuts; toss to combine. In another bowl, mix corn syrup and rum; stir into wafer mixture., Shape into 1-in. balls. Roll in additional confectioners' sugar. Store in an airtight container.

RUM BALLS

Steps:

• Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.

NO-BAKE RUM BALLS

Steps:

• Mix together all ingredients.
• Roll into 1-inch balls.
• Roll in the additional confectioner's sugar.
• Cookies are best if made several days before serving.
• Store in a cool place in an airtight container.