Christmas Rum Balls

Calories

Ingredients

2 cups crushed vanilla wafer cookies about 70 cookies
1 cup powdered sugar
1 cup finely chopped pecans or walnuts
¼ cup cocoa powder
⅓ cup dark or spiced rum
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract

For Coating:

½ cup powdered sugar
½ cup finely chopped pecans or walnuts
½ cup shredded coconut
¼ cup cocoa powder
¼ cup nonpareil sprinkles

Instructions

In a large mixing bowl, combine 2 cups of crushed vanilla wafer cookies, 1 cup of powdered sugar, 1 cup of finely chopped pecan, and ¼ cup of cocoa powder. Stir until thoroughly combined.
Pour in ⅓ cup rum, 2 tablespoons corn syrup, and 1 teaspoon pure vanilla extract. Stir until the mixture is evenly moistened and comes together.
Scoop out small portions of the mixture using a small cookie scoop or tablespoon and roll them into 1-inch diameter balls between your palms.
Set up separate small shallow bowls with ½ cup powdered sugar, ½ cup finely chopped pecans, ½ cup shredded coconut, ¼ cup cocoa powder, and ¼ cup nonpareil sprinkles.
Roll each rum ball in your choice of coating. Create a variety by rolling some in powdered sugar, some in chopped pecans, some in shredded coconut, some in cocoa powder, and some in nonpareil sprinkles.
Place the coated rum balls in an airtight container and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature. ENJOY!

Notes

- For deeper flavor, allow the rum balls to age in an airtight container in the refrigerator for a few days before serving. The flavors intensify over time.
- You can adjust the amount of rum to taste. You can also reduce the rum or replace it with orange juice or coffee for a less intense flavor.
- For an extra festive touch, dust the rum balls with edible gold or silver glitter before serving.
- If you’re stacking rum balls in a container, place parchment or wax paper between layers to prevent them from sticking together.