Chocolate Pecan Rum Balls

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    Chocolate Pecan Rum Balls

    Chocolate Pecan Rum Balls

    (13)
    45min


    17 people made this

    About this recipe: It's best if you make these in advance to allow the rum flavour to strengthen before eating. Great for gifts or with coffee after dinner.

    Ingredients
    Serves: 96 

    • 450g almond or plain sponge fingers, crumbled
    • 165g pecans, finely ground in food processor
    • 4 tablespoons cocoa powder
    • 340g plain chocolate chips
    • 350g golden syrup
    • 120ml rum
    • icing sugar for rolling

    Method
    Prep:45min  ›  Ready in:45min 

    1. In a large bowl combine sponge crumbs, ground pecans, cocoa and chocolate chips. Stir in golden syrup and rum; mix well into a thick dough.
    2. Coat palms of hand with icing, take a spoonful of the mixture and roll into chestnut size balls. Place on a tray or a sheet of greaseproof paper to dry for about an hour.
    3. Roll in icing sugar and seal in airtight containers.
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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (13)

    by
    44

    VERY IMPORTANT: It is much easier to scoop out a dollop of the dough and dump it into a bowl of confectioners sugar and then scoop it out and roll it into a ball. Otherwise I found it was impossible to get enough sugar on my hands to keep it from sticking. VERY TASTY RECIPE THOUGH.  -  30 Nov 2005  (Review from Allrecipes US | Canada)

    by
    30

    I think it includes far too much corn syrup to make it workable. Unfortunately I didn't know this until I attempted to make a double batch. Out of desperation I tried to save the mess by working in 4 cups of confectioners sugar, but the dough was still far too sticky to manage, even after being chilled.  -  11 Dec 2005  (Review from Allrecipes US | Canada)

    by
    18

    These are yummy. I didn't realize until I was making them that my 1 package of vanilla wafers was only 12 oz. not 16 oz. Given that, I used less corn syrup so they wouldn't be too sticky. I started with a 1/4 cup and added more until the consisency was right. So make sure your oz. is right on the cookies and adjust corn syrup accordingly. I also couldn't make the sugar coated hands work. I used a cookie scoop to drop into a roll with sugar and rolled them that way.  -  26 Dec 2009  (Review from Allrecipes US | Canada)

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