Chocolate Fudge Rum Balls

Soft, chewy, and boozy. These chocolate fudge rum balls will be the best part of your holiday!

Soft, chewy, and boozy. These chocolate fudge rum balls will be the best part of your holiday!

Today I’m sharing an incredibly fudgy, boozy treat.

Have you ever had rum balls before? They’re nothing out of the ordinary but oh my… these chocolate fudge rum balls are divine!

These rum balls are perfect for the holidays. They make excellent gifts and are the perfect take along for festive gatherings.

Soft, chewy, and boozy. These chocolate fudge rum balls will be the best part of your holiday!

I made this batch the week before we moved and we spent the entire week getting slightly buzzed. I couldn’t stop nibbling on these warm, fudgy treats.

Don’t judge.

Moving is stressful.

So yeah. If you have 20 minutes to spare, use it to make these rum-y treats! One bite of their throat warming, fudgy texture and you’ll be hooked.

Enjoy!

Soft, chewy, and boozy. These chocolate fudge rum balls will be the best part of your holiday!

More candy recipes you’ll love

Chocolate Espresso Spoons – They are easy to make and festive for the holiday season. Each spoon is layered with a rich chocolate coffee mixture and then coated with melted chocolate.

Spiced Cider Fudge – Easy white chocolate fudge flavored with apple cider and toffee bits.

Double Chocolate Peppermint Truffles – One bite and these Double Chocolate Peppermint Truffles will be your new holiday favorite.

Soft, chewy, and boozy. These chocolate fudge rum balls will be the best part of your holiday!
5 from 2 votes
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Chocolate Fudge Rum Balls

Soft, chewy, and boozy. These chocolate fudge rum balls will be the best part of your holiday!

Course Dessert
Prep Time 30 minutes
Total Time 1 hour
Yields 34 rum balls
Author Jen Sobjack

Ingredients

  • 1 (25 ounce) package fudge-filled sandwich cookies
  • 2 cups pecans
  • 3/4 cup light corn syrup
  • 1/3 cup bourbon
  • 1/3 cup dark rum
  • 1/4 cup confectioners' sugar

Instructions

  1. Process 50 of the sandwich cookies in a food processor until crumbs are fine. Pour crumbs into a large bowl. Process the pecans in a food processor until the crumbs are fine. Stir the pecan crumbs into the cookie crumbs. Stir in the corn syrup, bourbon, and rum.

  2. Shape the dough into 2 Tbs sized balls. Process the remaining cookies until crumbs are fine. Roll the rum ball in the cookie crumbs or powdered sugar if desired. Place the rum balls in an airtight container and refrigerate for up to 1 week.

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