Ingredients
Scale
- 1 1/2 Cups Vanilla Wafers
- 1 Cup + 1/2 Cup Powdered Sugar
- 1 Cup Brown Sugar
- 2 Tablespoons Dark Cocoa Powder
- 1 Cup Pecans (Finely Chopped)
- 1/2 Teaspoon Salt
- 1/4 Cup Light Corn Syrup
- 3 Tablespoons Honey
- 1/4 + 2 Tablespoons White Rum
Instructions
- Line a Baking Sheet with Wax or Parchment Paper. Set aside.
- Add Vanilla Wafers to a Food Processor and break the cookies down into small crumbs.
- Pour Wafer Crumbs into a Large Mixing Bowl. Add Powdered Sugar, Brown Sugar, Cocoa Powder, Pecans, and Salt. Whisk to combine.
- Add the Corn Syrup, Honey, and 1/4 Cup of Rum. Mix until crumbly, stiff batter forms. If your batter is a bit too dry, add the additional 2 Tablespoons of Rum. Cover and chill for 1 Hour.
- Remove the chilled batter from the fridge. Roll into 1-inch balls (or use a 1-inch cookie scoop) and place on the lined baking sheet. Cover and chill for 10 minutes.
- Place 1/2 Cup Powdered Sugar into a Small Bowl. Roll Each Rum Ball into the Powdered Sugar, covering each one completely.
- Store in an Airtight Container. They are good for up to 2 weeks.
Notes
- Rum Flavor intensifies with each passing day.
