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Mae Baird’s Rum Balls

Mae Baird's Rum Balls
COOK TIME
5 min
YIELDS
14 servings

There are rum ball recipes galore, but none better than this one.

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Ingredients

4
oz semisweet chocolate, coarsely, chopped
1 1
g package chocolate wafer cookie
2 ¼
cup finely chopped walnuts
2 ¼
cup finely chopped pecan
3
Tbsp sweetened condensed milk
cup rum
1
tsp vanilla
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Directions

Step 1

In a bowl over saucepan of hot (not boiling) water, heat semisweet chocolate, stirring occasionally, until melted.

Step 2

Set aside and let cool slightly.

Step 3

Meanwhile, in a food processor, chop wafers to make about 2-1/3 cups (575 mL) fine crumbs.

Step 4

Transfer to large bowl.

Step 5

Add 1 cup (250 mL) of the walnuts, condensed milk, rum and vanilla; stir in chocolate.

Step 6

Cover and refrigerate for 1 hour or until firm enough to roll.

Step 7

Shape mixture by heaping teaspoonfuls (5 mL) into balls.

Step 8

Roll in remaining walnuts to coat.

Step 9

Make ahead: Refrigerate layered between waxed paper in airtight container for up to two weeks).

Step 10

Yield: 70 pieces

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