Joyous Rum Balls

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READY IN: 1hr
SERVES: 60
YIELD: 5-6 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) bag melted semi-sweet chocolate chips, by trader joe's
  • 1
    (12 ounce) box vanilla wafer cookies, ground fine
  • 1 14
    cups of myers coconut rum
  • 34
    cup turbinado sugar or 3/4 cup other not bleached sugar
  • 34
    cup caro corn syrup, at room temperature
  • toppings to taste
  • 12
  • 12
  • 1
    cup trader joes sesame honey-roasted almond
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DIRECTIONS

  • in a large non metal mixing bowl with a wooden spoon:
  • mix the smashed nilla wafers with the turbinado sugar and the rum.
  • incorporate the caro light corn syrup.
  • incorporate the melted semisweet chocolate chips.
  • let the mixture cool to a workable consistency
  • line a jelly roll tray with parchment, put your surgical gloves on to start rolling the rum balls about 1 tsp in size - or slightly smaller than a doughnut hole.
  • As you roll the rum balls up (slightly smaller than a doughnut hole)~~
  • Roll them in a tray of coconut flakes and chopped almonds (I love the trader joe’s sesame honey almonds), or you can embed a whole almond on the rum ball and roll in powdered sugar and coconut flakes. Either way is quite tasty.
  • Place rum balls on the parchment and let set up for a little while - you can refrigerate them.
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