Looking for an easy, no-bake treat that’s packed with bold, boozy flavor? These rum balls are a holiday must-have, perfect for gifting, gatherings, or adding to your festive cookie tray!
Treat your holiday guests to these rich, chocolatey rum balls! Made with vanilla wafer crumbles soaked in rum, chocolate, powdered sugar, and a smattering of sprinkles, this easy no-bake recipe delivers a bold, boozy flavor that intensifies over time. Like my Baileys Irish Cream Cookie Balls, they’re the ideal make-ahead dessert for your festive gatherings.
They come together super quickly and easily. Plus, they’re super easy to make your own by using different cookie crumbs, experimenting with various chocolates, and/or swapping the rum for bourbon or brandy. Add them to your holiday traditions today!
These Rum Balls Belong on Every Cookie Tray
Sure, cut-out sugar cookies are great, but sometimes, you’ve gotta throw something new at your holiday cookie tray. These rum balls are a great solution. Here’s why:
- Rich, boozy flavor. These no-bake treats are packed with a bold rum flavor that deepens over time, making them an ideal holiday indulgence.
- Easily customizable. Swap out ingredients to suit your taste—use different cookies for the base, experiment with various chocolates, or substitute rum with bourbon or brandy. Check out the “Variation Ideas” section for inspiration.
- Make-ahead magic. This simple no-bake recipe is a holiday lifesaver! Rum balls can be prepared in advance and stored at room temperature for up to 2 weeks (they actually taste best a day or two after making them). Make a big batch and take them to every holiday gathering on your calendar.
Recipe Ingredients
Ready to head to the store? Here’s a shopping list for you. Please see the recipe card below for exact measurements.
- Crumbled vanilla wafers – I recommend Nabisco’s Nilla wafer cookies, but graham crackers work well too. Shortbread cookies are another option, though they may make softer balls, so you’ll want to add extra crumbs for a firmer texture.
- Finely chopped toasted pecans – The pecans are optional, but I love the extra crunch. Walnuts would also work.
- Powdered sugar – Don’t try to use a different kind of sugar here. The powdered sugar yields a nice, smooth texture. Something like granulated sugar or brown sugar will land you with gritty rum balls.
- Corn syrup – Light or dark. Light corn syrup is sweet with a hint of vanilla, while dark corn syrup has a more robust, molasses-like flavor. Pick your favorite!
- Semi-sweet chocolate chips – I only tested semi-sweet chocolate, but other kinds should work fine. You could use milk chocolate chips, white chocolate chips, or dark chocolate chips instead. Dark chocolate may dry the balls out a bit more though.
- Dark rum – Myers Original Dark Rum has my vote, but any dark rum will do. Brandy, cognac, bourbon, or whisky will also work.
- Decorative additions – Powdered sugar and sprinkles. If you’re using sprinkles, you’ll need to brush the balls with corn syrup to help them adhere.
How to Make Rum Balls
Time to get rollin’! Here’s a quick look at how to make this easy no-bake dessert. You’ll find more detailed instructions in the recipe card below.
In a food processor, pulse together the vanilla wafer crumbs, pecans, and powdered sugar until you see fine crumbs. Transfer to a large bowl.
In a microwave-safe bowl, heat the corn syrup, chocolate chips, and rum in 15-20 second increments, stirring between each, until smooth.
Mix the chocolate mixture into the crumbs to make a “dough”.
Form the dough into 1-tablespoon-sized balls. Roll the balls in powdered sugar and/or sprinkles*.
Tips for Success
These rum balls are super quick and easy to make. That said, you’ll want to keep the following tips and tricks in mind for the best results:
- Mix wet and dry ingredients separately. For a smooth, even mixture, combine the dry ingredients in one bowl and the wet ingredients in another before mixing them together. This helps prevent clumping.
- Melt the chocolate gently. When melting the chocolate chips with the corn syrup and rum, microwave in short 15-20 second bursts, stirring between each. This prevents the chocolate from burning and helps ensure a smooth consistency.
- Work quickly. The chocolate in the mixture will start to firm up as it cools. So, roll the dough into balls right after combining the ingredients to ensure they stick together and are easy to shape.
- Let them rest. While you can eat these rum balls right away, the flavor and texture will improve significantly if you let them sit in an airtight container for a day or two. The way the rum flavor melds with the other ingredients is to die for.
- Gift them. Grab a set of festive mini candy liners and pop each rum ball in a mini-liner, kind of like a chocolate truffle. They make wonderful gifts!
How Do I Get The Sprinkles To Stick?
These rum balls aren’t super sticky or wet, so getting sprinkles to stick takes an extra step. Pour a little corn syrup into a bowl and use a brush (like this silicone brush) to lightly cover the ball, then roll in the sprinkles. It takes a little extra work, but they do look great that way.
Variation Ideas
Feeling creative? Great! These rum balls are highly customizable. Here are a few ideas for you:
- White chocolate twist. Swap semi-sweet chocolate chips for white chocolate chips, and use white rum or a flavored liqueur like amaretto for a sweeter profile.
- Coconutty vibe. Replace dark rum with coconut rum for a tropical twist, and roll the balls in shredded coconut instead of powdered sugar/sprinkles.
- Espresso rum balls. Add 1-2 teaspoons of instant espresso powder to the chocolate mixture for a coffee-infused flavor that pairs perfectly with the rum.
- Spice things up. Use spiced rum instead of dark rum, and add a pinch of cinnamon and nutmeg to the crumb mixture for extra warming holiday flavor.
Storing Rum Balls
- Countertop. Store the rum balls in an airtight container at room temperature for up to two weeks. The flavor actually deepens and improves after a day or two!
- Freezer. You can freeze rum balls in a freezer-safe airtight container for up to three months. Let them thaw at room temperature, then re-roll them in powdered sugar before serving for the best results.
More Christmas Cookie Recipes
No-Bake Holiday Rum Balls
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Ingredients
- 2 ½ cups vanilla wafer cookie crumbs (an 11-ounce box)
- 1 cup (112g) finely chopped pecans, toasted (optional)
- 1 cup (115g) powdered sugar
- 4 tbsp (60ml) corn syrup
- ½ cup (84g) semi-sweet chocolate chips
- ⅓ cup (80ml) dark rum
- Powdered sugar, for decorating
- Sprinkles, for decorating (optional)
- Corn syrup, for decorating (if using sprinkles)
Instructions
- Add the vanilla wafer crumbs, pecans (if using), and powdered sugar to a food processor and pulse until you have fine crumbs. Pour into a large bowl and set aside.
- Add the corn syrup, chocolate chips, and rum to another microwave-safe medium-sized bowl and heat in 15-20 second increments until melted and smooth.
- Pour the chocolate mixture into the crumbs and stir until the crumbs are well coated and everything is evenly combined.
- Make 1-tablespoon-sized balls from the mixture. Roll them right after making the mixture, so the chocolate doesn’t firm up and make them harder to roll.
- Roll the balls in powdered sugar and/or sprinkles. For powdered sugar, you can roll them by hand or place them in a shallow container or bag and gently shake them. For a thicker coating, roll them a couple of times. If using sprinkles, brush the balls with a little corn syrup, then roll them in the sprinkles.
- Store the rum balls in an airtight container for up to two weeks. These get better as they sit—after a day or two, they’re at their best. You can also freeze them for up to 3 months. If freezing, re-roll them in powdered sugar before serving.
Notes
- Vanilla Wafers: I like to use Nabisco’s Nilla wafer cookies. If you can’t find those or something similar, graham crackers work well. Shortbread cookies could also be an option, but they may result in softer balls (or add extra crumbs for firmer texture).
- Rum: I recommend using Meyers Original Dark Rum.
- Gifting: For gifting, consider using festive mini candy liners.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Lindsay: I always chop some bittersweet chocolate melt it in cream, a little vanilla, and pound cake. Along with the nuts. Dust with unsweetened cocoa pwdr. I like the flavor of the pound cake. And it holds everything together nicely. And you don’t have to crush the cookies. No corn syrup. Or chips. Although that would save a step. But they always turn out perfect.