Rum (or Bourbon) Balls Recipe

Rum (or Bourbon) Balls

1 box Nilla wafers
1 cup toasted walnuts
1 1/2 cups powdered sugar, divided
3 T cocoa powder, divided
1/4 tsp. ground allspice
1/2 cup dark rum or bourbon
2 T light corn syrup

In a food processor, grind the Nilla wafers and walnuts together. Set aside.
Into a large bowl, sift together 1 cup of the powdered sugar, 2 tablespoons cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafer and walnut mixture and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (If it seems crumbly and dry, this is fine)

Mix the remaining 1/2 cup powdered sugar and 1 tablespoon cocoa powder in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and form into 1-inch balls. Using your hands, roll the balls in the powdered sugar mixture, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

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