White chocolate rum balls are an easy no bake treat that is perfect for your holiday cookie exchanges and dessert table. Cover with colorful sprinkles for a sweet, homemade gift. A variation on my easy rum ball recipe, this version is dipped in creamy white chocolate for an extra sweet treat.
Rum balls are an easy, no bake cookie that is perfect for your holiday dessert table or cookie exchange. I like to have a batch of these around for everyone to nibble on after holiday dinners.
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White Chocolate Rum Balls
This easy rum ball recipe is dipped in white chocolate for a festive holiday look. You can cover the top with any color sprinkles you have or go with holiday colors. I used white chocolate candy melts to cover the rum balls.
Melting white chocolate chips can result in burnt chocolate if you’re not careful, or a gloppy mess, even with the addition of vegetable oil to make it smoother.
To avoid this, I went with melting wafers because it resulted in a smooth white chocolate covered rum ball and because it is easier to work with if you are new to working with melted chocolate.
Rum Balls without Cocoa
I don’t use cocoa powder in my rum ball recipes, unless I’m making a chocolate rum ball. If you want to add cocoa to yours, 2 tablespoons of cocoa powder added in with the powdered sugar will do the trick.
As you can see from the photo above, you can decorate your white chocolate dipped rum balls with anything you like. I left a few plain, decorated a few with white nonpareils, drizzled dark chocolate on top of some and the rest were decorated with Christmas sprinkles.
Rum Ball Variations
Every year, my Mom made her rum balls for the cookie exchange she did with her work friends. I started making rum balls a few years ago and since then, have made quite a few different flavors of rum balls.
It’s fun to experiment by swapping out different ingredients. A few small changes can make a completely different rum ball.
Looking for a few more rum ball variations? Try these flavors!
- Easy Rum Ball Recipe
- Pumpkin Rum Balls
- Chocolate Covered Rum Balls
- Coconut Rum Balls
- Cherry Rum Balls
- Chocolate Coconut Rum Balls
- Cinnamon Rum Balls
White Chocolate Rum Ball Cookie Recipe
The first step in making any rum ball recipe is to toast the nuts in the oven. In this recipe, we’re using walnuts, but you can substitute them with pecans if you prefer them. After the walnuts have cooled, they will be combined with the cookies.
Next, the powdered sugar and spices are sifted together before the rum and corn syrup are added. Then the cookie and nut mixture is added and mixed together before it is scooped into balls and dipped.
Making rum balls is really easy and during the busy holiday season, we all need a quick and easy recipe.
How to make white chocolate rum balls the same size
Using a small cookie scoop will ensure that your rum balls are all the same size. I always use a scoop whenever I’m making cookies (or meatballs!) to make sure they stay consistent. It’s nice for the rum balls to be the same size, especially if you are putting them out on a platter.
Another helpful tool is a kitchen scale. I often use weight as a measurement instead of volume because it is more accurate.
Lastly, when you are scooping your rum ball mixture, lightly press the scoop into the palm of your hand to pack the cookie mixture. This will help it to hold it’s shape when you are rolling.
If you plan to do some serious holiday baking or rum ball making, get your supplies now while everything is still in stock. Trust me, I have learned this the hard way. The stores aren’t likely to run out of rum, but sprinkles and nuts are another story.
Another set of hands makes the rolling go even quicker, so rope in a sibling, neighbor or friend and make it a party!
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- 11 oz vanilla wafer cookies (1 box)
- 1 cup walnuts, toasted
- 1 cup powdered sugar
- 1/2 cup rum (I used dark)
- 2 tbsp. light corn syrup
- 1/2 tsp. salt
- 1/2 tsp. ground allspice
- 1 lb. white chocolate candy wafers
- sprinkles for garnish
- In the bowl of a food processor, combine wafer cookies and walnuts. Process until finely ground. Set aside.
- In a large bowl - sift together powdered sugar, salt and allspice.
- Stir in rum and corn syrup.
- Add cookie and nut mixture, stir until well combined.
- Chill mixture for 30 mins.
- Scoop tablespoon portions using small cookie scoop and roll into balls. Place on baking sheet or plate.
- Melt white chocolate wafers in microwave according to package directions. (I melt them in a glass measuring cup)
- Using a skewer or candy fork, dip in white chocolate and place on parchment lined baking sheet. Sprinkle if desired and leave on counter for chocolate to set on rum balls. Refrigerate if needed.
How to toast nuts:
Preheat oven to 325°F. Place walnuts on a baking sheet in a single layer and toast in the oven for 8 - 10 minutes until fragrant.
I have an 11 cup food processor and am able to do the recipe in one batch. If yours is smaller, you'll need to split it into two batches.
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Amount Per Serving: Calories: 110Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 60mgCarbohydrates: 14gFiber: 0gSugar: 11gProtein: 1g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.