Chocolate Pecan Rum Balls

    (13)
    45 min

    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.


    17 people made this

    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 (10)

    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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