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Chocolate Pecan Rum Balls recipe

Chocolate Pecan Rum Balls recipe

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  • Recipes
  • Dish type
  • Sweets
  • No cook sweets

It's best if you make these in advance to allow the rum flavour to strengthen before eating. Great for gifts or with coffee after dinner.

17 people made this

IngredientsServes: 96

  • 450g almond or plain sponge fingers, crumbled
  • 165g pecans, finely ground in food processor
  • 4 tablespoons cocoa powder
  • 340g plain chocolate chips
  • 350g golden syrup
  • 120ml rum
  • icing sugar for rolling

MethodPrep:45min ›Ready in:45min

  1. In a large bowl combine sponge crumbs, ground pecans, cocoa and chocolate chips. Stir in golden syrup and rum; mix well into a thick dough.
  2. Coat palms of hand with icing, take a spoonful of the mixture and roll into chestnut size balls. Place on a tray or a sheet of greaseproof paper to dry for about an hour.
  3. Roll in icing sugar and seal in airtight containers.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (10)

by Trisha Brummer

VERY IMPORTANT: It is much easier to scoop out a dollop of the dough and dump it into a bowl of confectioners sugar and then scoop it out and roll it into a ball. Otherwise I found it was impossible to get enough sugar on my hands to keep it from sticking. VERY TASTY RECIPE THOUGH.-30 Nov 2005

by Gigi

I think it includes far too much corn syrup to make it workable. Unfortunately I didn't know this until I attempted to make a double batch. Out of desperation I tried to save the mess by working in 4 cups of confectioners sugar, but the dough was still far too sticky to manage, even after being chilled.-11 Dec 2005

by Lighthouse Mom

These are yummy. I didn't realize until I was making them that my 1 package of vanilla wafers was only 12 oz. not 16 oz. Given that, I used less corn syrup so they wouldn't be too sticky. I started with a 1/4 cup and added more until the consisency was right. So make sure your oz. is right on the cookies and adjust corn syrup accordingly. I also couldn't make the sugar coated hands work. I used a cookie scoop to drop into a roll with sugar and rolled them that way.-26 Dec 2009

Chocolate Bourbon or Rum Balls- Three Ways

These chocolate rum balls recipe can be made with bourbon as well, so treat yourself to all the delicious flavors of the holidays.

Diane was initially going to write this post, but after 1 bourbon ball she quietly passed out on the couch. Although I think she may be faking to get out of writing a post. I&rsquove always loved good chocolate rum balls. Actually, the love for chocolate bum balls extends to just about any dessert with a hit of alcohol. I&rsquoll macerate just about any dried fruit going into a dessert just to give it a little punch. If someone is serving trifle, tiramisu&hellip &ldquoSeconds Please.&rdquo

Click HERE to save recipe to Pinterest!

Halloween has come and gone and it appears we’ve gone straight into Christmas mode. I can’t say I’m mad about it because that means it gives me an excuse to start making Christmas cookies already!

This month I’m teaming up again with some incredibly talented blogger friends for another addition in the Tastes of the Season Holiday Recipe series. Each month through the end of the year, there will be seasonally inspired recipes you won’t want to miss!

This month, we’re gearing up for Christmas with a part of the holiday season I love the most — Christmas Cookies. I’ll be linking up all 20 delicious recipes at the end of this post. Be sure to visit each one for even more holiday inspired cookies.

What You Need To Make Holiday Rum Balls

Ready for one of the easiest holiday recipes you could ever ask for (with amazing results!)? Try these rum balls! (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Combine vanilla wafers, walnuts, powdered sugar, cocoa powder, and salt in a large bowl.
  2. Stir in the rum and honey until it is all combined.
  3. Scoop out about 25 heaping tablespoons of dough and roll them into balls. Then, roll the balls in either powdered sugar or more cocoa powder!
  4. That’s it. Can you believe it?

How to Gift Rum Balls

To gift rum balls, simply find a festive gift box, load with small, paper liners, and load with your delicious, boozy, rum balls. I like these:

    — perfect rum balls or truffles or anything similarly sized.
  • Punch Studio book boxes — I can’t find a source for these. My mother found them at Marshall’s a million years ago and passed them along to me. Marshall’s or craft stores such as Michael’s and Hobby Lobby and JoAnn Fabrics are all good spots to find decorative gift boxes.

Stationery boxes work well, too. I ordered a set of 50 many years ago, and I’m still using them around the holidays to gift rum balls, truffles, and chocolate-dipped peanut butter balls.


Frequently Asked Questions

What rum to use for rum balls: Dark rum is best for rum balls. I suggest Kraken Rum.

How to make rum balls without alcohol: Omit the rum and honey and replace them with 1/2 cup sweetened condensed milk. You can also add 1/2 teaspoon rum extract if you still want the rum flavor.

What can I use instead of chocolate wafers: I like chocolate wafers because they make the rum balls fudgy. You can also use chocolate graham crackers or vanilla wafers.

How to store rum balls: Place rum balls in a parchment-lined airtight container. Keep in the refrigerator for up to 2 weeks.

How to freeze rum balls: Place balls (not touching) on a parchment-lined baking sheet. Place in the freezer for 1 hour so the fudge balls harden. Then place them in a parchment-lined airtight container. Freeze for up to 2 months.

Baker's Tips

  • Use good quality chocolate for the best results.
  • Make sure that the chocolate mixture is cold enough to roll into balls, or it will melt too fast.
  • Don't skip placing the chocolate rum balls in the freezer so they can set up correctly.
  • Make sure not to roll the balls too long in your hands, or they will start melting, and chocolate will get everywhere.

Chocolate rum balls

Christmas recipes abound. Everyone has his or her favorite. But many times the recipes are oriented towards the kids, because they enjoy sweets so much. Yet everyone also knows that chocolate knows no age boundary. Spicing it up with another adult favorite - alcohol - makes for a delightful combination. After all, 'tis the season to be merry!



  1. Just toss the cookie crumbs into a bowl and pour in the corn syrup. Knead the mixture together for a minute until all the crumbs are nicely coated. At this stage, they should easily stick together.
  2. Pour in the rum and blend until it's well incorporated into the corn syrup. Then add the chocolate chips and stir gently. Toss in the powdered sugar and mix until everything is uniform. Shape the mixture into balls about an inch (2.5 cm) in diameter and lay them out onto wax paper. For extra firmness, you can cool them in the refrigerator while the next steps are carried out.
  3. Take a double boiler and bring the water to about 100°F (37.8°C) ands slide the chocolate bar onto the top section and when it starts to melt, swivel it just a bit. Take care not to get carried away. You don't want to slosh the water out of the bottom section. Take a wooden spoon and move the semi-liquid chocolate around until it's completely melted.
  4. Remove from heat and pour the water out of the lower section. You can pour the chocolate into a warmed ceramic bowl or leave it where it is. Warming a ceramic bowl is simple, just put some water into the bowl and heat in a microwave for about 30 seconds. Make sure the water doesn't completely boil away, though.
  5. Remove the rum balls from the refrigerator and dip them quickly into the warm chocolate. The melting point of chocolate is about body temperature, so it should solidify nicely when it comes in contact with the cold rum ball. Let the chocolate drip off for a second or two before moving on to the next one.


If the weather is too hot for the cookie crumbles to stick together, you may want to cool it in the refrigerator for just a few minutes. But not too long, there's still much to do.

For a variation to suit different tastes, try bourbon, rye or other types of whiskey instead of rum.

This make this fine Christmas dessert that can be enjoyed all year round. It makes a fine homemade present when you want to take something sweet as a gift to your friends.

Rum Balls Recipe & Video

Rum balls are the perfect adult indulgence. These sweet and chewy no-bake cookies, or should I say candies, are a mixture of crushed cookie crumbs, cocoa powder, confectioners sugar, light corn syrup (liquid glucose syrup), and rum. Sylvia Lovegren tells us in her book Fashionable Food that baked goods laced with alcohol were all the rage in the 1960s, especially Rum and Bourbon Balls. Essentially these two recipes are the same the only difference being the type of alcohol. Rum Balls are especially popular during the holiday season.

Rum Balls: To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Add more rum if necessary. Chill the batter and then shape into 1 inch (2.5 cm) balls.

Then roll the rum balls in confectioners sugar, finely chopped nuts, or cocoa powder. If dipping in chocolate, put about 4 ounces (120 grams) of chopped dark chocolate and 1 teaspoon of shortening or butter in a heatproof bowl placed over a saucepan of simmering water. Once melted, remove from heat and dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the rum balls from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls on a baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Once the chocolate has hardened you can drizzle the rum balls with 1 ounce (30 grams) melted white chocolate.

Can be stored in an airtight container in the refrigerator for several weeks.

Makes about 40 rum balls. Preparation time 30 minutes .


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