No Bake Rum Raisin 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.

NO-BAKE RUM-RAISIN BALLS

Steps:

• In a large bowl, combine rum and oats; cover and set aside 1 hour.
• Add all remaining ingredients except granulated sugar; stir until well combined. Cover and refrigerate 1 hour.
• Roll teaspoons of mixture into 1-inch balls. Place sugar in a small bowl. Roll balls in sugar, coating each generously.
• Store 24 hours in an airtight container at room temperature before serving. May be stored in an airtight container for up to 10 days or freeze for longer storage.

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.

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.