Ingredients for Bourbon Rum Balls No Bake Cookies
- Powdered sugar, for rolling
- Light Karo Syrup
- Cocoa
- Vanilla Wafers
- 1 cup pecan halves (or walnuts)
- ½ cup bourbon
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How to Make Bourbon Rum Balls No Bake Cookies
- Combine 1 ½ cups chocolate wafer crumbs and 1 cup pecan halves (or walnuts) in a food processor. Pulse until finely crumbly.
- Add ½ cup bourbon, ¼ cup dark rum, ⅓ cup unsweetened cocoa powder, 2 tablespoons light corn syrup, and 2 tablespoons unsalted butter, softened. Pulse until the mixture forms a smooth, slightly sticky dough.
- Shape the dough into 1-inch diameter balls. (Keep your hands dusted with powdered sugar to prevent sticking).
- Roll the rum balls in powdered sugar until thoroughly coated.
- Refrigerate for at least 30 minutes to allow the cookies to firm up before serving.
- For best results, prepare these in a cool kitchen to prevent the mixture from becoming too sticky.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
46g
Fat
2g
Carbs
5g
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