Name: Chocolate Rum Balls
Total time: 1 h 35 min
Ingredients: 1 cup granulated sugar; 5 cups (12 ounces/340 grams) chocolate wafer cookies; 1 1/4 cups pecans , toasted; 1 cup (4 ounces/113 grams) confectioners' sugar; 6 tablespoons dark rum; 1/4 cup light corn syrup; 1/8 teaspoon salt

Why This Recipe Works

Rum balls are boozy no-bake confections made by combining crushed cookies with rum and a binder. Chocolate wafer cookies gave us a sweet chocolaty base, and toasted pecans added nutty depth. Light corn syrup was our favorite binder: It held the treats together without adding unwanted flavors. And for the namesake booze component, we found that dark rum gave the balls a bold molasses-y kick that we preferred to the golden-rum and spiced-rum versions we tried.

Before You Begin

We prefer the bold flavor of dark rum here, but you can substitute golden or spiced rum, if desired.

Instructions

Place granulated sugar in shallow dish. Process cookies and pecans in food processor until finely ground, about 20 seconds. Transfer to large bowl. Stir in confectioners’ sugar, rum, corn syrup, and salt until fully combined.

Working with 1 tablespoon at a time, shape mixture into balls. Transfer balls to dish with granulated sugar and roll to evenly coat; transfer to large plate. Refrigerate rum balls until firm, at least 1 hour. Serve. (Rum balls can be refrigerated for up to 1 week.)