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“This no bake and gift cookie is from and these are - TO DIE FOR! Try 'em, they're ADDICTIVE! Make ahead, and store in an airtight container(we don't want the tantalizing vapors to vanish!) for at least a week, to enjoy these BEST! Pls. note- Brandy or Bourbon can be substituted for Rum. Also, pls. note - the yield is a guess. Honestly, I feel it depends to a gigantic extent on your power to resist these:)”
30 rum balls

Ingredients Nutrition

  • 44.37 ml cocoa powder
  • 236.59 ml confectioners' sugar (150g)
  • 709.77 ml vanilla wafers, crushed (Crush vanilla biscuits and use if you dont get vanilla wafers, 300g)
  • 59.16 ml dark corn syrup or 59.16 ml golden syrup
  • 118.29 ml dark rum (more or less, depending on personal tastes)
  • extra cocoa or ground chocolate, to roll the rum balls in


  1. In a large bowl, sift together the cocoa and confectioners' sugar.
  2. In a food processor or blender crush/crumble the vanilla wafers.
  3. Add the crushed vanilla wafers to the sugar mixture and combine.
  4. Add the remaining ingredients.
  5. Form the mixture into 1 inch (2. 5 cm) balls with your hands.
  6. The balls should hold together easily and retain their shape.
  7. If the mixture is too dry to hold together or too wet to form balls, you can easily adjust the consistency by adding rum/sugar accordingly.
  8. Sprinkle the extra cocoa or ground chocolate on a flat surface and roll the balls in to coat.
  9. Have 'em on your cookie tray this year and watch 'em vanish before you know it!

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