Rum balls are a longstanding Christmas favorite. To make them even more delectable, we used chocolate instead of vanilla wafers in our Rum Ball recipe. The deeper chocolate flavor is like a little Christmas present for all of the chocolate lovers gathered around your holiday table!
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- In a large bowl, combine the cookie crumbs, pecans, confectioners’ sugar, 2 tablespoons cocoa and salt. Stir in the corn syrup and rum. Mix with your hands. The mixture should stick together easily but not be too sticky (add 2 to 3 tablespoons more cocoa if needed).
- Form 1-inch balls and roll the balls in the granulated sugar.
- Let stand at room temperature overnight. Store in an airtight container.
Tip: You can eat these right away, but if you let them sit overnight, the rum permeates the crushed cookies.