Rum Balls Recipe
Rum balls are a holiday classic, and even better, they are one of the easiest holiday treats you can make! My no bake recipe starts with Biscoff cookies, giving them lots of cozy flavor.
Servings: 36 servings
Ingredients
For the Rum Balls
- 2 cups Biscoff Cookie Crumbs, see note below
- 1 cup chopped pecans
- 1 ¼ cup powdered sugar
- ⅓ cup honey
- ¼ cup spiced rum, Captain Morgan Spice Rum
For the Topping
- ¼ cup chopped pecans
- ¼ cup powdered sugar
- ¼ cup Biscoff cookie crumbs
- ¼ cup shredded coconut, sweetened or unsweetened
Instructions
- Process cookies into fine crumbs, using a food processor or rolling pin.
- In a large bowl, combine cookie crumbs with pecans, powdered sugar, honey, and spiced rum.
- Mix until fully blended, then allow mixture to rest for about 15 minutes.
- Using a 1 Tablespoon cookie scoop, make balls. Roll immediately in one of your favorite toppings. Place in a small mini muffin liner.
- Store rum balls in refrigerator.
Notes
- To get 2 cups of Biscoff crumbs, process an 8.8 ounce package of Biscoff cookies until fine crumbs form.
- Swap out Biscoff cookies for Nilla wafers or Gingersnaps for other flavors.
- If you don't like honey flavor, use maple syrup or agave nectar.
- Store rum balls in an airtight container in the refrigerator for up to 2 weeks.
- Freeze rum balls in a freezer safe airtight container for up to 3 months. Thaw in refrigerator overnight.
- See blog post for more tips and tricks and recipe ingredient substitutions.
Nutrition
Serving: 1candy