Bacardi Rum Balls Recipe (2024)

Bacardi Rum Balls Recipe

The Bacardi Rum Balls recipe is one of our favorite Christmas cookie exchange recipes. Of course everyone loves them when I make them at home. But we must hide them from the children. 😉 Our no-bake rum balls are the perfect adults-only cookie.

Can too many rum balls get you drunk? You bet they can. Any type of food with alcohol can get you drunk if you consume too many at once. However, unless you make an entire batch for yourself, they will probably be scarfed up by the others before that will happen.

Servings: 2 dozen

Bacardi Rum Cookies Ingredients

Nabisco Nilla wafers-crushed
Powdered sugar plus ½ cup
Brown sugar
Hershey's dark cocoa powder
Chopped pecans
Salt
Light corn syrup
Honey
Bacardi rum plus 2 Tablespoons

How to Make Classic Rum Balls

Line a baking sheet with wax or parchment paper and set aside.

Add the Nilla wafers to a food processor and break the cookies down into small crumbs.

Pour the wafer crumbs into a large mixing bowl. Add the powdered sugar, brown sugar, cocoa powder, pecans and salt. Whisk to combine.

Add the corn syrup, honey and one ¼ cup of the rum. Mix until a crumbly, stiff batter forms. If your batter is a bit too dry, add additional rum. I added an additional 2 Tablespoons and that seemed to make the batter perfect. Cover and chill for one hour.

Bacardi Rum Balls Recipe

The no-bake Bacardi Rum Balls recipe is one of our favorite Christmas cookie exchange recipes. Vanilla wafers, chopped pecans, and honey make the perfect adults-only cookie.

Prep Time10 minutes

Ingredients

1 ½ cups Nabisco Nilla wafers-crushed
Cup powdered sugar plus ½ cup
Brown sugar - 1 cup
2 Tablespoons Hershey's dark cocoa powder
Finely chopped pecans - 1 cup
½ teaspoon salt
¼ cup light corn syrup
3 Tablespoons honey
¼ cup Bacardi rum plus 2 Tablespoons

Instructions

Line a baking sheet with wax or parchment paper and set aside.
Add the Nilla wafers to a food processor and break the cookies down into small crumbs.
Pour the wafer crumbs into a large mixing bowl. Add the powdered sugar, brown sugar, cocoa powder, pecans and salt. Whisk to combine.
Add the corn syrup, honey and one ¼ cup of the rum. Mix until a crumbly, stiff batter forms. If your batter is a bit too dry, add additional rum. I added an additional 2 Tablespoons and that seemed to make the batter perfect. Cover and chill for one hour.
Remove the chilled batter from the refrigerator. Roll into one inch balls and place on the lined baking sheet. Cover and chill for 10 minutes.
Place ½ cup powdered sugar into a shallow bowl. Roll each chilled rum ball into the powdered sugar, covering each one completely.
ENJOY!!

Notes

*Store the rum balls in a single layer in an airtight container in the coldest part of your refrigerator for up to 2 weeks (the rum flavor intensifies with each passing day).