Rum Balls Recipe
Create the ultimate holiday treat with this simple rum balls recipe. These delicious, rum-flavored bites with cookie crumbs are perfect for a festive indulgence.
Ingredients
- 300 g Biscoff Cookies
- 150 g Pecans
- 90 g Icing Sugar
- 2 tablespoon Cocoa Powder
- ½ teaspoon Salt
- 100 ml Spiced Rum
- 2 tablespoon Honey
- 1 tablespoon Vanilla Extract
For Coating:
- Icing Sugar
- Cocoa Powder
- Sprinkles
Instructions
- Crush the Biscoff cookies into fine crumbs with a food processor and transfer them to a large bowl.
- Put the pecans in a food processor and grind them into crumbs. Then, place them with the crushed Biscoff cookies in a large bowl.
- Sift the sugar, and cocoa powder, over the cookie mixture.
- Add salt to the cookie mixture.
- Mix all ingredients until well combined.
- In a small bowl, whisk together the spiced rum, honey, and vanilla extras until combined.
- Add the rum mixture to the dry ingredients and stir the mixture together using a spatula until fully combined.
- Scoop a tablespoon of the mixture (about 20g) and roll it into a ball.
- In separate small bowls, prepare your coatings: one with icing sugar, one with cocoa powder, and two with sprinkles.
- Roll each rum ball in the coating and place it on a mini baking cup. Repeat with the remaining dough.
- Once coated, place the rum balls in the refrigerator to chill for at least 1-2 hours, allowing them to firm up and the flavors to meld.
- Once chilled, your rum balls are ready to enjoy! Serve them as a sweet treat for parties, holidays, or as a delightful homemade gift.
Notes
Cookie Crumbs: Make sure the Biscoff cookies are crushed into fine crumbs. Larger pieces can affect the texture, so using a food processor is a great way to get them just right for easier shaping.
Pecan Texture: When grinding pecans, leave some small chunks for a nice texture and crunch in your rum balls.
Sift Dry Ingredients: Sifting the icing sugar and cocoa powder helps avoid clumps, making the mixture smoother and easier to work with.
Balance Liquids: Adjust the rum and honey if the mixture feels too dry. Add a little at a time until it’s sticky enough to form balls.
Rolling: Try to make the rum balls the same size. Using a tablespoon to scoop them helps keep them even and gives them a nice look.
Chill Time: Let the rum balls chill for at least 1-2 hours. The longer they sit, the better they taste. You can even leave them overnight.
Coating Options: Get creative with coatings—use icing sugar and cocoa for a classic look or roll some in colorful sprinkles for a fun twist.
Storage: Keep the rum balls in an airtight container in the fridge. They’ll stay fresh for up to a week.
Kid-Friendly Option: If you’re making them for kids or non-drinkers, swap the rum for apple juice or non-alcoholic rum flavoring.
Nutrition
Calories: 3318kcal | Carbohydrates: 346g | Protein: 32g | Fat: 188g | Saturated Fat: 34g | Polyunsaturated Fat: 57g | Monounsaturated Fat: 82g | Sodium: 2228mg | Potassium: 1074mg | Fiber: 22g | Sugar: 199g | Vitamin A: 342IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 14mg