It’s time to get into the holiday spirit and these little boozy balls will most definitely be a winner! Rum Balls are the perfect sweet treat with that nuance of rum you yearn for. For a dessert cask full of flavor, just add a bit of chocolate cookie crumbs combined with pecans, some of that good quality rum, cocoa powder, and a little honey to hold everything together. Rock and roll them into a confectioners’ sugar plunge to add just the right amount of sweetness. Get saucy with Rum Balls and tip the scales the next time you’re in charge of dessert. Let’s get this party started!
Ingredients
- 2 1/2 cups chocolate cookie crumbs, such as Dewey’s Bakery® Brownie Crisp Cookie Thins or Oreo® cookies (without the cream filling), pulverized in a food processor
- 1 1/4 cups pecans
- 1/2 cup good-quality rum, can substitute bourbon
- 1 cup confectioners’ sugar, plus more, to taste
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 tablespoons honey
Directions
Step 1 –In the bowl of a food processor, add the chocolate cookie crumbs and the pecans and pulse until the nuts are finely ground.
Step 2 –In a bowl, add the rum, 1 cup of the confectioners’ sugar, the cocoa powder, and the honey and stir to combine.
Step 3 –Add the rum mixture to the cookie crumb mixture and pulse until it is just combined.
Step 4 –Transfer the bowl from the food processer and let the dough rest at room temperature for 4 hours, uncovered.
Step 5 –In a medium shallow bowl, add the extra confectioners’ sugar.
Step 6 –Use your hands to roll the dough into balls, about 1-inch in diameter, yielding approximately 48 balls.
Step 7 –Roll each of the dough balls in the confectioners’ sugar to coat.
Step 8 –Serve.
