Rum Balls
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I grew up watching holiday platters appear overnight, and rum balls were always the treats that disappeared first. These no-bake, boozy confections combine crushed vanilla wafers, crunchy nuts, and dark rum into bite-sized sweets that are perfect for parties, cookie swaps, or a simple after-dinner indulgence. They’re fast, forgiving, and intensely flavorful — and you can make a batch in under an hour (plus chilling time). If you like fuss-free desserts with a grown-up twist, these are for you. For a similar quick no-bake option, try these fun 3-ingredient Oreo balls for a chocolate hit.
Why you’ll love this dish
Rum balls are the kind of recipe you keep in your back pocket: minimal equipment, pantry-friendly ingredients, and an impressive final result. They’re an excellent choice for holiday cookie trays, last-minute potlucks, or as gifts wrapped in cellophane. Because they’re not baked, they’re also a great option when oven space is limited.
“A perfect blend of chocolate, nuts, and rum — festive, easy, and always the first plate to empty at family gatherings.”
Reasons to make them now:
- No-bake: no oven time, which saves energy and keeps summer kitchens cool.
- Quick to assemble: most of the work is mixing and rolling.
- Customizable: swap nuts, coatings, or rum strength to suit your taste.
- Crowd-pleaser: bite-sized and easy to share at parties.
Step-by-step overview
Before you dig in: you’ll mix dry ingredients, add the rum and vanilla, press and roll the mixture into 1-inch balls, coat them in powdered sugar, and chill until firm. Expect 10–15 minutes active prep and at least 2 hours chilling. The process is straightforward and kid-friendly if you want helpers for rolling.
What you’ll need
- 1 cup crushed vanilla wafers (about 1 sleeve). Substitute: gluten-free vanilla cookies for a GF version.
- 1 cup finely chopped nuts (walnuts or pecans recommended). Substitute: toasted coconut or sunflower seeds for nut-free.
- 1 cup powdered (confectioners’) sugar, plus extra for rolling.
- 1/4 cup unsweetened cocoa powder.
- 1/3 cup dark rum (adjust to taste; see tips). Substitute: rum extract or apple juice for non-alcoholic versions.
- 1 tsp vanilla extract.
Notes: Finely chopping or pulsing the nuts gives the best texture — you want a little crunch without large chunks that fall apart. If you prefer a denser ball, add a tablespoon of corn syrup or a little extra powdered sugar.
Step-by-step instructions
- Pour the crushed vanilla wafers, chopped nuts, powdered sugar, and cocoa powder into a large mixing bowl. Stir until the dry ingredients are evenly combined.
- Add the dark rum and vanilla extract. Mix with a spoon until the liquid is absorbed and the mixture holds together. If it’s too dry, add rum a teaspoon at a time. If too wet, stir in a little more powdered sugar.
- Shape the mixture into 1-inch balls using your hands. Press firmly so the balls hold without crumbling.
- Pour extra powdered sugar into a shallow bowl. Roll each ball to coat evenly. Shake off excess sugar.
- Arrange the coated rum balls on a parchment-lined baking sheet. Refrigerate for at least 2 hours, or until firm.
- Serve chilled or at room temperature. Let them sit out 10–15 minutes before serving if you prefer them slightly softer.
Serving suggestions
- Best ways to enjoy it: present them on a platter dusted with cocoa or extra powdered sugar. Group with other small bites for a dessert board.
- Pairings: serve with strong coffee, espresso, or a dark stout to match the rum’s depth. They also pair nicely with a citrusy cocktail to cut the richness.
- For a party: place toothpicks in each ball or arrange them in mini cupcake liners for easy picking.
- Dessert menu idea: include alongside warm fruit crisps (like this air fryer apple crumble) for contrast — chilled boozy bites with a warm, cinnamon-scented dessert.
How to store & freeze
- Refrigerate: keep rum balls in an airtight container in the fridge for up to 2 weeks. The flavor actually improves after a day or two as the rum melds with the other ingredients.
- Freeze: arrange rum balls in a single layer on a baking sheet to freeze solid, then transfer to an airtight container or freezer bag. Freeze up to 3 months. Thaw in the fridge overnight before serving.
- Food safety: because these are not cooked, use fresh ingredients and store them cold. If giving to children, pregnant people, or those avoiding alcohol, use rum extract or omit the rum entirely.
Pro chef tips
- Grind texture: pulse vanilla wafers lightly in a food processor for an even crumb without turning them to dust.
- Control the booziness: 1/3 cup of dark rum gives noticeable flavor. Reduce to 2 tablespoons for milder taste, or use rum extract for the flavor without alcohol.
- Chilling matters: chilling firms up the fats in the nuts and cookies, helping the balls hold their shape. Don’t skip the 2-hour chill.
- Uniform balls: use a small cookie scoop (1 inch) for consistent sizing and faster rolling.
- Toast the nuts: briefly toast walnuts or pecans in a dry skillet until fragrant — it deepens the flavor.
- Nut-free trick: replace nuts with equal weight toasted coconut and a couple tablespoons of melted butter or coconut oil to bind. For savory-sweet party spreads that pair well, consider serving alongside these easy sweet & spicy crock pot meatballs for a varied appetizer table.
Recipe variations
- Chocolate-dipped: after chilling, dip half of each rum ball in melted dark chocolate and let set.
- Cocoa-coated: roll in cocoa powder instead of powdered sugar for a darker, less sweet finish.
- Orange-rum: add 1 tsp finely grated orange zest to the mixture for a bright citrus note.
- Peppermint: replace powdered sugar coating with crushed candy cane for a holiday crunch.
- Vegan: use vegan vanilla wafers and plant-based butter or coconut oil if needed to bind. Ensure powdered sugar is vegan (some brands use bone char).
- Intensely nutty: swap half the vanilla wafers for graham crackers and mix walnuts with toasted hazelnuts.
Your questions answered
Q: How long do rum balls take to make?
A: Active prep is 10–15 minutes. Add at least 2 hours chilling for best texture.
Q: Can I make these without alcohol?
A: Yes. Substitute equal parts rum extract (use less — start with 1/2 tsp) and/or a small amount of apple or orange juice. Rum extract has concentrated flavor, so reduce quantity.
Q: Are rum balls safe for kids?
A: Because they contain alcohol if you use real rum, they aren’t suitable for small children. Use rum extract or an alcohol-free substitute for kid-friendly versions.
Q: Can I freeze rum balls?
A: Yes — freeze for up to 3 months. Thaw overnight in the fridge and dust with fresh powdered sugar before serving.
Q: My mixture is too crumbly. What do I do?
A: Add rum a teaspoon at a time until the mixture holds when squeezed. If it becomes too wet, stir in a bit more powdered sugar or crushed wafers.
Conclusion
Rum balls are a simple, make-ahead treat with big flavor and flexible variations. For inspiration and similar recipes, try this classic Easy, Festive (and Boozy!) Rum Balls Recipe | Alexandra’s Kitchen. If you want a different take on the classic, see The Best Rum Balls Recipe. For holiday baking ideas and twists, check out Rum Balls Recipe: Perfect for the Holidays | My Baking Addiction.
No-Bake Rum Balls
Ingredients
Method
- Pour the crushed vanilla wafers, chopped nuts, powdered sugar, and cocoa powder into a large mixing bowl. Stir until the dry ingredients are evenly combined.
- Add the dark rum and vanilla extract. Mix with a spoon until the liquid is absorbed and the mixture holds together. If it’s too dry, add rum a teaspoon at a time. If too wet, stir in a little more powdered sugar.
- Shape the mixture into 1-inch balls using your hands. Press firmly so the balls hold without crumbling.
- Pour extra powdered sugar into a shallow bowl. Roll each ball to coat evenly. Shake off excess sugar.
- Arrange the coated rum balls on a parchment-lined baking sheet. Refrigerate for at least 2 hours, or until firm.
- Serve chilled or at room temperature. Let them sit out 10–15 minutes before serving if you prefer them slightly softer.
