Easy Rum Balls

These easy rum balls are classic Christmas confections. No-bake, rich, chocolatey, and spiced with rum, they are perfect for the holidays.

Course Dessert

Cuisine American

Keyword Christmas rum balls, rum ball recipe, rum balls, rum balls with pecans

Prep Time 30

Chill Time 1

Total Time 1 30

Servings

Calories 112kcal

11 ounces Nilla wafers
1.5 cups Pecans
1 cup Powdered sugar plus more for rolling
2 tablespoons Cocoa powder
1/2 cup Spiced rum
2 tablespoons Honey
2 teaspoons Vanilla extract
1 cup Coating of your choice. We suggest finely chopped pecans powdered sugar, or sprinkles

Place Nilla Wafers in a food processor and pulse until they are chopped into a fine crumb. Scoop crumbs into a large bowl.
Place the pecans in the food processor and pulse until they are chopped into fine pieces. Scoop the pecans into the large bowl with the Nilla Wafer crumbs.
To the bowl add the powdered sugar and cocoa and stir together with the nuts and cookie crumbs.
Add the spiced rum, honey, and vanilla extract to the dry ingredients and stir together until well blended.
Use a tablespoon to scoop the dough and roll into 1 inch balls.
If you are rolling any of the balls in a pecan coating or sprinkles do that now. Place finely chopped pecans or your sprinkles on a plate and rolls each ball in them. [See note 1 below for more information on coatings.]
Place in an airtight container and refrigerate for 1-2 days before serving. This gives all of the flavors time to meld together.
When you are ready to serve remove from the refrigerator and roll any balls you want to coat in sugar in the powdered sugar.
Place balls in candy cups and serve.

You have lots of options for coating your rum balls. We suggest a mix of finely chopped pecans and powdered sugar. The powdered sugar will slowly dissolve into the rum balls so you will want to wait until they have chilled in the fridge for 1-2 days and you’re ready to serve them or give them to friends and family before you roll them in powdered sugar.