Chocolate Rum Balls

Rum Balls with Chocolate

Chocolate and rum seem to be a bit of a comfort treat. There are so many favorite smells and tastes that remind us of Christmas. Chocolate Rum Balls are one of the treats of our Christmas cookie days, and rum extract is one of the smells.  And, although we use real rum in the cookie, you can try rum extract.

Rum Balls with Chocolate

Rum Balls with Chocolate Sprinkles

Along with the promise, I simply love Christmas. There isn’t much to add, except it gives a warm, glowing expectation of our Savior and the Redemption to come. Our focus on celebration is because of Him.

Before we get to the cookie, would you like a Christmas radio show link? I love these radio shows! They are fun to listen to this time of year while wrapping presents, or something to keep the children busy while you bake. Grab them here. This page will expire at the end of our cookie day posting, and you’ll need to tune in next year as we only share these links once a year!

I want to laugh right now, because I hate reading posts that are just keyword stuffed. Whatever. Here are your keywords, rum and chocolate. There isn’t much to say here except they go well together, and warm you up. Maybe the coffee is what does the warming, but that’s another delish post.

(Note that the rum balls should hold shape, adding more wafers, decreasing liquid a little may help if you are in an area with high humidity. I would decrease the milk, not the rum.) 

Chocolate Sprinkles – King Arthur has Guittard Bittersweet Chocolate Sprinkles – DELICIOUS!

Melt your chocolate by way of double boiler or your easiest method. Crush the cookies in a blender. Add 1 cup and rum and mix with a fork until distributed evenly. Vanilla wafers and rum go very yummy together when paired.

Sweetened Condensed Milk with Dark Chocolate

Add the sweetened condensed milk to the chocolate and stir until smooth. Add the chocolate mixture to the cookie crumbs. Chill this for an hour or so.

Rolling Rum Balls in Guittard Bittersweet Chocolate Sprinkles

Scoop and roll into 1″ balls.  Roll the rum balls in the sprinkles. These go great with freshly brewed coffee. We store ours in the refrigerator. The sprinkles won’t stick as well later on when they chill again, so don’t let them sit long!

Also visit Kim over at Homestead Acres! We are teaming up to give out some yummy cookie recipes this year! See her recent cookie post, Soft and Chewy Snickerdoodles! 

4 thoughts on “Rum Balls with Chocolate”

    1. Just noting that these cookies should hold shape. Climate has a huge effect on some of our recipes and I’ll try to make more notes in them when I think there is a possibility that climate may be a factor! Thanks again Tarah!
      Hi Tarah!
      Thanks for your email – I’m looking at the recipe and trying to figure out what could be wrong, I’ve made this every year for years and years. I’m wondering if it’s the type or amount of vanilla wafers (not enough?) I live in a very dry climate in Colorado at 7200 ft, wondering if it’s humid where you are causing the extra moisture. I wish I knew how to help you! Were you able to figure it out?

      Tarah’s reply:
      I followed the recipe as on the website. I used 2 boxes of nilla wafers. I am in Pittsburgh, PA and it is very humid here, although I did have the air conditioner on, but it may not have been enough?

      I ended up adding extra nilla wafers and powdered sugar to thicken them up. They actually ended up pretty good!
      Thank you!

    1. Hi Jamie! Glad they turned out with the extra! We have very low humidity, which makes a huge difference in a lot of our baking. I’m going to add some notes as a few people have mentioned this. Just in case they don’t look at the comments. Thanks so much for your visit and input on the recipe! Blessings, Theresa

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