Chocolate Rum Balls 36.000

Deb Lindsey for The Washington Post

Holiday Cookies 2013, No Bake Dec 4, 2013

This is a twist on the grown-up cookie that completes any holiday assortment.

Make Ahead: The rum balls can be stored in an airtight container in the refrigerator or at room temperature for up to 10 days.

36 - 42 balls

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 36-42 balls

  • 2 cups chocolate wafer crumbs (from 1 box of 9 ounces)
  • 1 cup confectioners' sugar
  • 2 cups toasted, finely chopped almonds (see NOTE)
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons maple syrup
  • 1/3 to 1/2 cup dark rum


Combine the chocolate wafer crumbs, sugar, half of the almonds, the cocoa powder, maple syrup and rum (to taste) in a mixing bowl to form a well-blended, firm dough.

Place the remaining nuts in a bowl.

Roll the dough into 36 to 42 balls (depending on how big you'd like them to be), then roll them in the nuts to coat evenly. Store in an airtight container.

NOTE: Toast the nuts in a dry skillet over medium-low heat until golden brown and fragrant, shaking the pan frequently to avoid scorching. Cool completely before using.

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Recipe Source

Adapted from "The Wellesley Cookie Exchange Cookbook," edited by Susan Mahnke Perry (Dodd, Mead, 1986).

Tested by Bonnie S. Benwick.

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