5INGREDIENT CHOCOLATE RUM BALLS » RUN2FOOD

Instructions. Stir together wafers, pecans, sugar, cocoa and salt until thoroughly combined. Add rum, vanilla, and corn syrup, stir until thoroughly combined, and no dry bits remain. Roll into tablespoon size balls, or weight 20 grams of mixture and roll, place on parchment lined baking sheet until ready to coat.. Place the cookie crumbs, powdered sugar, cocoa and chopped pecans in a large bowl. Add the spiced rum, vanilla and maple syrup. Stir together until combined and it forms a thick dough. Use a 1-2 tablespoon-sized cookie scoop or spoon to form evenly sized balls. Roll together in your palms.

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Instructions. In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa, and nuts. Drizzle in vanilla, corn syrup and rum. Scoop and shape into 1 inch balls or larger. I used about 4 teaspoons of the chocolate mixture per ball which equaled 2 level scoops from a small OXO cookie scoop.. Form the mixture into one-inch balls and roll in chocolate sprinkles. Place on a parchment or wax paper-lined baking sheet and refrigerate until very firm, about one hour. Transfer to covered containers and allow flavors to mature for three days and up to two weeks. Remove from refrigerator about 20 minutes before serving.