Biscoff Rum Balls

These no-bake Biscoff rum balls combine spiced cookie crumbs, raw pecans, cocoa, honey, and spiced rum. Roll them in four festive coatings, then chill for a rich, soft holiday treat made for gifting.

Recipe Developer-Estefania

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Prep Time 30

Total Time 30

Ingredients

▢ 300 g Biscoff cookies or vanilla wafers
▢ 150 g raw pecans
▢ 90 g confectioners’ sugar plus more as needed for coating
▢ 2 tablespoons cocoa powder plus more as needed for coating
▢ ½ teaspoon salt
▢ 100 ml spiced rum
▢ 2 tablespoons honey or corn syrup
▢ Chocolate sprinkles as needed for coating
▢ Colorful nonpareils as needed for coating

Instructions

Process 300 g Biscoff cookies into fine crumbs, then transfer them to a large bowl.
Process 150 g raw pecans separately into fine crumbs. Add them to the cookie crumbs.
Sift 90 g confectioners’ sugar and 2 tablespoons cocoa powder over the crumbs. Add ½ teaspoon salt and mix thoroughly.
Whisk 100 ml spiced rum with 2 tablespoons honey until smooth. Pour it over the dry ingredients and fold until evenly combined. Divide into 34 portions of approximately 20 g each and roll them into balls.
Prepare four small bowls with confectioners’ sugar, cocoa powder, chocolate sprinkles, and colorful nonpareils. Roll each Biscoff rum ball in one coating and place it in a mini baking cup. Refrigerate for 1–2 hours.
Serve chilled, or arrange the rum balls in a box or tin for gifting.

Notes

Process separately: Crush the cookies and pecans separately so each reaches a fine, even crumb without turning the nuts into paste.

Check the mixture: Fold until no dry pockets remain before judging the consistency; it should feel sticky enough to hold its shape.

Keep portions consistent: Weigh approximately 20 g for each ball to maintain the confirmed 34-piece yield.

Nutrition