Comida Kraft
Recipe Box

Rum Balls

(95) 84 Reviews
Prep Time
Total Time

About 16 servings, 3 rum balls each

Crushed vanilla wafers, pecans and cocoa are blended with coffee and rum for luscious, no-bake cookies that are ideal for the holidays.

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What You Need

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Make It

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  • Mix wafer crumbs, sugar, pecans, butter, corn syrup and cocoa.
  • Dissolve instant coffee granules in rum. Add to crumb mixture; mix well. Let stand 15 min.
  • Shape mixture into 1-inch balls; roll in coconut. Place in airtight container with sheet of wax paper between each layer of balls. Store at room temperature.
Please use alcohol responsibly.

Size Wise

These indulgent rum balls can be rolled in a variety of coatings for a sweet treat that is perfect for holiday gift giving.


Please Drink Responsibly

Food Facts

The flavor of these rum balls improves upon standing.


  • About 16 servings, 3 rum balls each

Nutritional Information

Serving Size About 16 servings, 3 rum balls each
Calories 250
Total fat 16g
Saturated fat 6g
Cholesterol 15mg
Sodium 120mg
Carbohydrate 24g
Dietary fiber 2g
Sugars 16g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • LoisD7 |

    These rum balls were very easy to make and all my friends and family loved them. I made two different batches. The second batch I made smaller balls and they were much easier to eat than the large ones I made with the first batch.

  • majafrytka |

    I've been making this for the last 6 years and it's always a big hit during the holidays. The key to the recipe is that you have to let them sit for at lest 24-48 hours so that they absorb all the rum.

  • nightmorgans |

    This was a great recipe although I had to add more vanilla wafer crumbs to it because my batter was too moist to set properly and hold its shape. I added about 3/4 cup more of the nilla wafer crumbs

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