Looking for a no-bake treat that’s perfect for holiday parties or an afternoon pick-me-up? These rum balls with vanilla wafers have become my go-to recipe whenever I need something quick and crowd-pleasing. I’ve made them countless times for gatherings, and they always seem to disappear within minutes. The combination of crushed vanilla wafers, chocolate, and rum creates that classic flavor that reminds me of my grandmother’s kitchen during the holiday season. Best of all, you can make these ahead of time, and they actually taste better after sitting in the fridge for a day or two.

SAVE NOW

Ingredient Substitutions

Vanilla wafers can be replaced with graham crackers or digestive biscuits for a similar texture and flavor profile. Use the same weight (311 g) of crushed crackers or biscuits. This substitution works well for those who can’t find vanilla wafers or prefer a different base flavor.

Powdered sugar can be substituted with coconut sugar or monk fruit sweetener for a lower glycemic option. Use a food processor to grind these alternatives into a fine powder. Start with 3/4 cup and adjust to taste, as these sweeteners may have different levels of sweetness.

Corn syrup can be replaced with honey or agave nectar to bind the ingredients. Use the same amount (2 tablespoons) of either alternative. These natural sweeteners will add a subtle flavor while maintaining the necessary moisture and texture in the rum balls. For those avoiding alcohol, non-alcoholic rum extract mixed with water can be used instead of rum. Use 1 tablespoon of extract mixed with 1/4 cup of water, adjusting as needed for consistency.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	15-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 2000-2200
Protein: 15-20 g
Fat: 50-60 g
Carbohydrates: 350-400 g

Ingredients

1 cup powdered sugar (plus more for dusting)
2 tbsp corn syrup
2 tbsp cocoa powder (I use Hershey’s unsweetened)
1/3 cup rum (dark rum preferred for flavor)
3 cups vanilla wafers (finely crushed for best texture)

Step 1: Prepare the Vanilla Wafer Crumbs

Place the vanilla wafers in a food processor and pulse until they become fine crumbs.

It’s okay if a few larger pieces remain; they’ll eventually be pulverized with the other ingredients.

Alternatively, if a processor isn’t available, place the wafers into a Ziploc bag and use a rolling pin to crush them into fine pieces.

Step 2: Combine Dry Ingredients

Add confectioners’ sugar and cocoa powder to the crushed vanilla wafers in the food processor.

Pulse the mixture until the dry ingredients are well combined.

This step ensures the sweetness and chocolate flavor are evenly distributed throughout the mixture.

Step 3: Incorporate Wet Ingredients

Add corn syrup and the 1/3 cup of rum to the mixture, and pulse to combine.

If the mixture doesn’t come together, gradually add more rum until it begins to form a cohesive mass around the blade or holds together when pinched.

Aim for a consistency that’s easy to work with for shaping into balls.

Step 4: Shape and Coat the Rum Balls

Using a teaspoon or a #100 scoop, scoop out portions of the mixture and gently roll them between your hands to form balls.

Drop each ball onto a plate or shallow container filled with a thin layer of powdered sugar.

Shake the container slightly to coat the rum balls uniformly in sugar, offering a pleasant texture and additional sweetness.

Step 5: Store and Serve

Transfer the coated rum balls to an airtight storage container.

You can store them at room temperature for up to a week or freeze them for up to 3 months.

If frozen, allow them to come to room temperature briefly before serving to enhance their flavor and texture.

Enjoy your delightful rum balls as a treat!