No Bake Mini Rum Balls Food

NO BAKE RUM BALLS

Steps:

• In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
• Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

RUM BALLS

Steps:

• Put the oats, butter, icing sugar, vanilla, cocoa powder, and rum into a medium bowl and mix until blended. You can do this with your hands if you want, but I used a hand mixer.
• Roll into small balls. You can use an extra small cookie scoop if you have one to save some time.
• Roll the balls into granulated sugar, sprinkles, or anything else you would like to finish them off.
• Store in the refrigerator until ready to serve. They will keep in the fridge for two weeks, but you can also make them ahead and store in the freezer for up to 2 months!

NO-BAKE RUM BALLS

Steps:

• In a food processor, crush the vanilla wafers until they are fine crumbs.
• Combine the crushed vanilla wafers, powdered sugar, cocoa powder, chopped pecans, corn syrup (not corn starch), and rum.
• Stir until mixed. I used my hands because it's much easier.
• Pinch off pieces and roll them into balls the size of a large marble. Roll each on in powdered sugar.
• Set them aside on a plate. Let them rest for about 10 minutes and then roll them in a second coating of powdered sugar.
• It's best to wait a few hours before eating. It takes a little while for all of the flavors to bloom.

DELICIOUS RUM BALLS (NO-BAKE!)

Steps:

• 1. In a food processor or electric chopper, blend up Vanilla Wafers (or Graham Crackers) until it reaches a mealy consistency. Add all ingredients together in a bowl, except powdered sugar. Roll them into pecan or walnut-sized balls. If they are too dry, add a tiny bit more corn syrup, or if too moist and are hard to form, add a little more processed vanilla wafers. When rolled to the size you want, roll in powdered sugar.
• 2. This makes about 2 dozen balls.(Don't make them too big!) Cover and refrigerate until serving. These can also be made without the liquor so kids can enjoy them. May have to add more prepared wafers to make up for the omitted liquid.
• 3. If you are taking these to a party, one batch may not be enough! Note: For a more interesting taste, use coffee liquer, or a peppermint, or butterscotch schnapps for the flavor instead of rum or bourbon, whiskey, etc. Warning!! Don't eat too many of these and drive! During the Holidays and always, eat and drink responsibly anything containing alcohol! Happy Holidays and Bon Apetit' Y'all!

NO-BAKE MINI RUM BALLS

Steps:

• In food processor, combine pecans and vanilla wafer cookies. Pulse until finely chopped. Add 1/2 cup (125 mL) icing sugar, cocoa powder, brown rice syrup, rum and vanilla extract. Pulse about 1 min., or until thoroughly combined. Transfer cookie mixture to bowl.
• Roll 1 level tbsp (15 mL) portions of cookie mixture into balls. Place in wax paper-lined sealed container; chill 1 hr., or overnight. Roll balls in remaining icing sugar before serving.

BOURBON (RUM) BALLS (NO BAKE COOKIES)

Steps:

• Place wafers and pecans in food processor and pulse till crumbly.
• Add remaining ingredients and pulse till smooth.
• Shape into balls about 1 inch in diameter.
• Roll in powdered sugar and chill.
• This mixture is sticky, so keep finger and palms of hands dusted with sugar while shaping cookies.
• It helps if hands and kitchen is cool.

CHOCOLATE RUM BALLS (NO-BAKE)

Steps:

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