Chocolate Rum Balls- Easy No-Bake
This recipe for Chocolate Rum Balls is sure to become a holiday tradition! It’s super easy, no-bake and contains chocolate and rum. Rum balls are amazing already but the addition of chocolate takes the rum ball to a whole new level.
Homemade Edible Gifts
I love to give homemade baked goods as gifts at Christmas time. They’re so much better than store bought! These are one of my favorites to share, probably because they’re something you can’t buy just anywhere and yet really easy to make!
Word of caution: you may start something… I have my regulars who demand their chocolate rum balls every year! That being said, these are a holiday favorite in our house, and if you bring them anywhere… they will be requested from then on!
“Seasoning Chocolate Rum Balls”
Also, because they’re no bake, the rum does not cook out. Why is this important? When recipes that contain alcohol are cooked or baked, some of the alcohol will “burn” out. Since these will not be baked they will retain all of the alcohol added…therefore they can be potent!
The intensity of the flavor depends on how long you let them “season” (fancy way of saying, “sit in a tightly sealed container for several days). The longer they season, the stronger the flavor will be. I like to give them at least 3 days, so make these guys ahead of time. One more thing, the Dollar Tree is a great place to get cute little cookie tins to seal them up nice and tight.
Rum Balls Ingredients:
Vanilla Wafers – Any brand is fine, they come in 11 ounce packages (like the recipe calls for).
Pecans – I like to buy nuts in the produce department at the grocery store, they’re always on sale around the holidays and usually fresher (Georgia pecans).
Rum – I use Bacardi dark but any rum will work, light, spiced, coconut… there are so many options, try whatever sounds good to you.
Sugar – Confectioners and granulated. Powdered sugar is used in the recipe and regular granulated white sugar is used on the outside of the balls.
Chocolate Chips (Semi-sweet) – Bittersweet chocolate is best for this recipe so regular chocolate chips (any brand) work.
Corn Syrup – You can usually find this near the pancake syrup although it might be in the baking area of some stores.
Rum…
I like to use Gold Rum, if you use lighter rum it has a milder flavor. I’ve made them with both varieties, and I think the Gold is much better, it really gives you that intense rum flavor. However, if you want a more subtle rum flavor then you might prefer the light rum.
Chocolate Chips…
For the best results use semi-sweet chocolate chips, the mixture of vanilla wafers and sugar gives the recipe enough sweetness and the bittersweet chocolate compliments the rum perfectly.
Melting Chocolate…
I melt chocolate chips in the microwave, always! You’ve probably come across recipes that instruct you to use a double broiler to melt your chocolate over another pan of simmering water or something to that effect. I find this unnecessary since we have microwaves! 🙂
Melting Chocolate in the Microwave…
In my opinion, it’s so much easier! When you see a recipe with the double broiler instructions for melting chocolate… do this instead: 1.) Pour chocolate chips into a microwave safe glass bowl. 2.)Heat for about 30 seconds. 3.) Stir and keep checking every 15 seconds or so until the chips just start to melt and lose their shape. * When they just start to lose their shape they are done! Stir and they’ll be completely melted…don’t wait until they look completely melted, they will taste burnt and possibly seize up and lose that nice smooth texture that you want. That being said, check frequently and watch closely.
Crushing Cookies & Nuts…
If you have a food processor it really helps, I’ve used a blender in the past and it works… however, you have to grind multiple batches of vanilla wafers, therefore; I highly recommend using a food processor. If you don’t already have one you might want to consider adding one to your ” kitchen tool kit.” I think you’ll find that it’s money well-spent.
Rolling Rum Balls…
If the dough is too dry add a bit more rum, about a teaspoon at a time until they’re soft and easy to roll into a ball, you want them moist so that when you roll them in sugar it sticks well.
If you have a melon baller or cookie scoop it’s a big help in getting a uniform size, or you can use a rounded measuring tablespoon. A cookie scoop is what I use, which will make about 20 balls. Use it just to shape them and then hand-roll each into a tight ball.
Lastly, I roll all the balls at one time and then roll them in the granulated sugar (it keeps things easier and neater). If possible, try to enlist help with the rolling… it doesn’t always work for me, but when it does, it goes much quicker! Especially if you’re making multiple batches. One more thing, I used sparkling sugar in my photos. I happened to find a container at T.J. Maxx (much cheaper) but they also have it at Michael’s or here. (paid ad)
Here’s to holiday traditions!
Chocolate Rum Balls- easy no- bake
Ingredients
Dry Ingredients
- 11 oz. Vanilla Wafers, crushed
- 1/2 cup Powdered Sugar
- 1 cup Pecans, crushed
- White Granulated Sugar (for coating)
Wet Ingredients
- 1 cup Semi-Sweet Chocolate Chips
- 3 tbsp Corn Syrup
- 1/2 cup Rum, add more if too dry
Instructions
- Melt chocolate chips in a microwave safe glass bowl for 30 seconds then check at 15 second intervals until they start to lose shape. When you can stir them into a smooth mixture they're the right consistency.
- Add corn syrup, stir well, then gradually add rum while whisking.
Crushing Dry Ingredients
- Add entire bag of vanilla wafers into a food processor.
- Grind into fine crumbs. Pour into a large mixing bowl.
- Crush pecans into fine pieces using the food processor.
- Pour pecans into mixing bowl with vanilla wafers.
- Add powdered sugar and mix well.
- Once combined, stir in rum mixture.
- Mix well and let set at room temperature for 30 minutes.
Forming Rum Balls
- Roll into 1" balls (I use a cookie scoop)
- Fill a small bowl with granulated white sugar and roll each ball individually.I roll all of the balls first and then coat them with sugar. Otherwise little bits of cookie mixture break off into the sugar making it messy and the finished result is not as good.
- Let season in a tightly sealed container for several days before serving.
For gift giving: line cookie tins with festive gift bag tissue and top with a pretty bow.
These store well for about 2 weeks in a tightly sealed container.
I’d love to hear your thoughts… do you like them with chocolate?
P.S. If you’re a chocolate lover, check out my One Bowl Chocolate Cake recipe.
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Great recipe! I’m going to try them with Malibu rum next time. Thanks!
So glad you liked them Angie! Let me know how they come out using Malibu.:)
These are the best I’ve had!
I cannot wait to try this recipe. My question is this: can I store them for longer than 2 weeks? What would happen if I mixed chocolate cake and rum and freeze storesld it?
They get stronger and kind of harden and lose their moistness. Two weeks is the max for best quality. I’ve never tried mixing cake and rum so I’m not sure how it would turn out.