Easy Cheerio Coconut Rum Balls Food

COCONUT RUM BALLS

Steps:

• Whisk crushed wafers, confectioners' sugar and cocoa. Stir in coconut and pecans. In a separate bowl, whisk corn syrup and rum; stir into wafer mixture. Shape into 1-in. balls; let stand 1 hour., Roll in additional confectioners' sugar. Store in an airtight container.

COCONUT RUM BALLS

Steps:

• In a large bowl, toss together the crushed vanilla wafers, coconut and walnuts.
• Stir in the sweetened condensed milk and rum; mix well.
• Refrigerate for 4 hours.
• Roll the dough into 1 inch balls.
• Roll the balls in the remaining coconut.
• Store in a tightly covered container in the refrigerator.

EASY NO-BAKE CHOCOLATE COCONUT BALLS

Steps:

• Gather the ingredients.
• In a large mixing bowl, combine confectioners' sugar and cocoa; stir in the sweetened condensed milk and the vanilla, mixing thoroughly. The mixture will be quite stiff. Stir or knead in coconut and nuts, if using. A heavy-duty mixer with paddle attachment makes mixing much easier, or use the dough hook attachment on a handheld mixer.
• Chill the chocolate mixture for about 15 to 20 minutes, then shape into 1-inch balls. If the mixture is sticky, butter your hands if necessary.
• Arrange the candy balls on a baking sheet lined with wax paper or parchment paper . Cover the candy and chill the cocoa balls for at least 2 hours, or until they are quite firm.
• Store the chocolate coconut candies in tightly covered containers separated with sheets of waxed paper.
• Enjoy.

HOLIDAY RUM BALLS

Steps:

• In a large bowl, mix confectioners' sugar and cocoa until blended. Add crushed wafers and walnuts; toss to combine. In another bowl, mix corn syrup and rum; stir into wafer mixture., Shape into 1-in. balls. Roll in additional confectioners' sugar. Store in an airtight container.

RUM BALLS

Steps:

• In large bowl, mix crushed cookies, almonds and 2 cups powdered sugar. Stir in rum and corn syrup. Shape mixture into 1-inch balls.
• In small bowl, place 1/2 cup powdered sugar. Roll balls in powdered sugar. Store in tightly covered container at least 5 days before serving to develop flavor but no longer than 4 weeks.

EASY CHEERIO® COCONUT RUM BALLS

Steps:

• Place oat cereal, confectioners' sugar, cashews, almonds, coconut, and cocoa powder in a food processor; blend to an even crumb texture.
• Stir rum and corn syrup together in a bowl; add cereal mixture. Stir until dough holds together. Add more rum if dough is dry. Form into balls and place on a plate.
• Chill rum balls in the refrigerator for flavors to blend, at least 1 hour. Sprinkle with confectioners' sugar before serving.

EASY CHEERIO® COCONUT RUM BALLS

Steps:

• Place oat cereal, confectioners' sugar, cashews, almonds, coconut, and cocoa powder in a food processor; blend to an even crumb texture.
• Stir rum and corn syrup together in a bowl; add cereal mixture. Stir until dough holds together. Add more rum if dough is dry. Form into balls and place on a plate.
• Chill rum balls in the refrigerator for flavors to blend, at least 1 hour. Sprinkle with confectioners' sugar before serving.

OREO® RUM BALLS

Steps:

• Melt chocolate in a microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until almost melted, 1 to 3 minutes. Mix crushed wafers, corn syrup, and rum into melted chocolate until well combined.
• Cover and refrigerate until firm enough to handle, about 1 hour.
• Shape into 24 balls and roll in chocolate sprinkles to coat. Place in a covered container and refrigerate for 2 days to allow flavors to develop.