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    You are in: Home / Recipes / Chocolate Rum Balls (No-Bake) Recipe
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    Chocolate Rum Balls (No-Bake)

    Chocolate Rum Balls (No-Bake). Photo by windy_moon

    1/2 Photos of Chocolate Rum Balls (No-Bake)

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Kittencalskitchen's Note:

    Plan ahead these need to sit for 2 days or longer before serving to develop flavors, that is if you can wait that long lol!

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    Ingredients:

    Yield:

    balls

    Units: US | Metric

    • 1 (12 ounce) package vanilla wafers, crushed
    • 1 1/2 cups finely chopped nuts
    • 3/4 cup icing sugar (confectioners)
    • 1/4 cup baking cocoa
    • 1/2 cup light rum
    • 3 tablespoons light corn syrup

    Directions:

    1. 1
      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.
    2. 2
      Shape the dough into 1-inch balls, then roll in the icing sugar.
    3. 3
      Store rum balls in an airtight container for 2-3 days to develop the flavors.
    4. 4
      Roll them again in icing sugar before serving.

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    Ratings & Reviews:

    • on January 26, 2007

      55

      Most excellent if a tiny bit messy because I had blender issues - used my blender to chop the nuts and crush the wafers. I used Captain Morgan's Spiced Rum Private Reserve..and the end result was wonderful. I made them for the husband to take to his poker game and they were quite well received. I'll make these again and again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Rum Balls (No-Bake)

    Serving Size: 1 (836 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 76.5
     
    Calories from Fat 32
    42%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 51.3 mg
    2%
    Total Carbohydrate 9.2 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.4 g
    9%
    Protein 1.1 g
    2%

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