Best No Bake Rum Raisin Balls Recipes

NO-BAKE RUM BALLS

Steps:

• In a food processor, crush the vanilla wafers until they are fine crumbs.
• Combine the crushed vanilla wafers, powdered sugar, cocoa powder, chopped pecans, corn syrup (not corn starch), and rum.
• Stir until mixed. I used my hands because it's much easier.
• Pinch off pieces and roll them into balls the size of a large marble. Roll each on in powdered sugar.
• Set them aside on a plate. Let them rest for about 10 minutes and then roll them in a second coating of powdered sugar.
• It's best to wait a few hours before eating. It takes a little while for all of the flavors to bloom.

CLASSIC RUM BALLS

Steps:

• Preheat oven to 350 degrees F. Place pecans on a baking sheet and toast for about 6-8 minutes until browned and fragrant, stirring the pecans halfway through. Set aside to cool.
• Add the cookies to the bowl of a food processor and pulse into fine crumbs; transfer to a large bowl.
• Add the cooled, toasted pecans to bowl of the food processor and pulse into fine bits (don't over-process or you'll end up with paste!); transfer to the bowl with the cookie crumbs.
• Sift the 1 cup powdered sugar, 2 tablespoons cocoa powder, and salt over the bowl with the cookies/pecans and whisk everything together.
• In a small bowl or measuring cup, whisk together the rum and honey until the honey is completely dissolved; add to the bowl with the cookies/pecans and mix until completely combined.
• Squeeze a bit of the mixture and if it seems a bit dry, slowly add up to 1 tablespoon of water (or more rum) so that it holds together.
• (If you find the batter extremely sticky, you can chill it for about 20 minutes before forming the balls.)
• Use a cookie scoop to form the mixture into 1-inch balls, rolling them in the palms of your hands.
• Coat half the balls in the extra powdered sugar and the other half in the extra cocoa powder.
• For ideal flavor, transfer to the fridge for 2-3 days before serving. Re-roll in the powdered sugar to fresh up.

NO BAKE RUM BALLS

Steps:

• In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
• Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

NO-BAKE RUM-RAISIN BALLS

Steps:

• In a large bowl, combine rum and oats; cover and set aside 1 hour.
• Add all remaining ingredients except granulated sugar; stir until well combined. Cover and refrigerate 1 hour.
• Roll teaspoons of mixture into 1-inch balls. Place sugar in a small bowl. Roll balls in sugar, coating each generously.
• Store 24 hours in an airtight container at room temperature before serving. May be stored in an airtight container for up to 10 days or freeze for longer storage.

RUM BALLS

Steps:

• Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.

CHOCOLATE RUM BALLS (NO-BAKE)

Steps:

• In a large bowl, combine the crushed wafers, chopped nuts, 3/4 cup icing sugar and the cocoa; add/mix in rum and corn syrup.
• Shape the dough into 1-inch balls, then roll in the icing sugar.
• Store rum balls in an airtight container for 2-3 days to develop the flavors.
• Roll them again in icing sugar before serving.