FYI – the next month’s worth of posts will be Christmas related so rev your engines and hold onto your….reindeer…or…whatever. I’m also warning you in advance that these Christmas puns are particularly terrible and not in a good way, so I’m sorry for that in advance 🙂
Now, on with the post! Can you believe that I’ve never made rum balls in my life? That’s just insanity peppers. Considering my love for all things rum soaked (you may have previously noted the fact that I have a big mason jar always in my cupboard filled with rum soaked dried fruit. Any leftover dried fruit I have always gets tossed in there and then any recipes that call for dried fruit get to enjoy the boozy, aka extra delicious, treatment. I think of it like a spa for dried fruit, soaking out all the kinks and leaving your fruit loosey goosey and scrumdiddlyumptious), it is positively shocking that this is something that hasn’t previously crossed my mind as an option that really ought to make its way into the rotation for my Christmas cookie extravaganza.
And now, after making them and seeing how incredibly easy they were to make, I’m even more upset at the wasted years when I could’ve been whipping up a batch of these babies at any time of year! You don’t think rum balls fit in with your visions of springtime? Well think again my friend. Switch out the rum with some coconut rum and roll them in some colourful spring-like sprinkles and voilà, it’s warm season rum balls. I will definitely need to get on this come spring (can you tell I’m already dreading the onslaught of winter? Remember when it was summer and we could just close our eyes and pretend like the warm weather would never end? SHUT UP GAME OF THRONES!!!! NO ONE IS INTERESTED IN YOUR PROCLAMATIONS THAT WINTER IS COMING!!!!! I don’t care if you’re right, lalalalala, I can’t hear you! ….it didn’t matter though, as much as I tried to hide from him, crotchedy, jackassy old man winter found me anyway 🙁 I think I need more rum balls to help me forget 😉
My sprinkles are most definitely not homemade, but after I made these, I looked into it, and apparently, although it’s a bit time consuming, it’s actually pretty easy to make homemade sprinkles (I think I will try this version here sometime in the future, but you can Google it and find many many other options), so if you want to be healthier and use less processed ingredients (because clearly you’re all about your health when you’re making rum balls? Although I say one could make the argument that you’re using the alcohol to try and disinfect your insides. That’s a thing right? What do you mean your doctor didn’t write you a prescription for that? Clearly you need a new doctor. May I humbly suggest Dr. McGillicuddy? 😉 ).
Yield: 40 balls
- 1 bag of Golden Oreo cookies
- 1 cup toasted pecans
- ¾ cup icing sugar
- ⅓ cup cocoa powder
- ⅓ cup melted chocolate
- ½ cup speculoos spread (aka cookie butter)
- ½ cup rum
- ½ cup chocolate sprinkles (or coating of choice)
- Put the Oreos in a food processor and pulse until it’s just crumbs with no big chunks left.
- Add the toasted pecans and pulse until combined.
- Add the remaining ingredients and blend in the food processor until thoroughly mixed and smooth, scraping down the sides with a spatula periodically/ as needed. If you find the dough too thick at this point, add in more rum until you get it to the consistency you want.
- Chill dough in the refrigerator until firm enough to roll into balls (if it’s not already).
- Remove the dough from the refrigerator and form into 1 inch balls (I used a small cookie scoop, but you want about a tablespoon of dough for each ball).
- Roll the balls in chocolate sprinkles.
- Place balls on a wax paper covered cookie sheet and chill in fridge (or the freezer if you’re impatient like me) until firm.
- Store in the refrigerator. As with anything I make for Christmas time though, these also freeze well.