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Dec 5, 2005 02:50 PM

Rum balls - WOW! Thanks!

  • s

Whoever posted the rum ball recipe made with Oreos, thank you! I doubled the recipe and made a batch with some vanilla rum we had, rolled in sugar as per the recipe. The other batch I made with some "orangecello" I had made and rolled these in coconut, mainly so I could tell them apart. They were both fantastic and warmed my little heart on a cold, dreary day in the south. Great, simple recipe.

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  1. c

    Does anyone have a rum ball recipe that doesn't start with Nilla wafers or Oreos? I love rum balls, but try to avoid transfats, processed foods, etc. I used to have a great recipe that started with cake crumbs, but I've lost it.

    8 Replies
    1. re: curiousbaker
      Amuse Bouches

      It's possible to substitute graham cracker crumbs in for the Nilla Wafer crumbs. If you don't want to use commercial graham crackers it's possible to make your own.

      1. re: Amuse Bouches

        Thanks - I know I can get transfat-free graham crackers, but I've never seen equivalent Nilla-wafer-type cookies.

      2. re: curiousbaker

        You can use Newman's Own sandwich cookies instead--they're organic and they don't have hydrogenated oil or trans-fatty acids.

        1. re: Chorus Girl

          Thanks for the tip! I normally try not to use processed foods in my cooking, but these rum balls are just too good to resist. I'll try the Newman's Own to see how they measure up.


          1. re: AnneInMpls

            Does anyone know if it makes a difference in how much rum you use if your using the light rum? That's all I have around the house and didn't want to have to go out and buy any new, if I could use the light.

            1. re: Maryjt

              You would use the same amount.

              Light rum tastes different than dark rum. Changing the quantity won't alter that. For rum balls, light rum is close enough.

              1. re: PDXpat

                Thanks PDXpat. I ended up using the light rum and they turned out fine. I also did some with Ameretto and they were very good! I rolled them in different flavors of cocoa and that was yummy as well.



                1. re: Maryjt

                  I've made them using bourbon also. I couldn't decide whether I liked those better or not, so I had to keep taste-testing to decide. :)

      3. I'm so glad you posted, I decided to try these this year instead of the Nilla wafer ones, and now I realize best booze would be the new Grand Marnier vanilla version (Navan I think it's called). It will be my first cookie batch next week.

        1. BF and I also made them last night and although they are for a craftsfair on Wednesday (And we are allowing them to 'mellow' heh...) I did manage to taste a bit of the scraps and they were AWESOME!! :)


          1. Please post the recipe again
            I scrolled down to Nov. 23rd but can't find it. (and, yes, I did a search...too, but still can't locate the recipe for rum balls with oreos...please?
            TIA :^)

            2 Replies
              1. re: Cynthia

                which rum do you use, light or dark?

            1. Could you not use just the plain Nabisco Chocolate Wafers or is the shortening/sugar filling an essential?

              1 Reply
              1. re: Candy

                My wife has used basic chocolate wafers for years. Ingredients are 1 1/2 c.chocolate wafers, 1/2 c. powdered sugar, 1/2 c. walnuts, pinch of salt, shot of rum (she makes vanilla rum a few weeks ahead), 1/4 c. corn syrup, orange zest (or a little Cointreau) and powdered sugar for dusting. You can find organic/healthy wafers at some stores. Plenty rich as it is.