rownies in a bowl. Pour rum over brownies, let soak for
In a large bowl, combine the crushed wafers, chopped nuts, 3/4 cup icing sugar and the cocoa; add/mix in rum and corn syrup.
Shape the dough into 1-inch balls, then roll in the icing sugar.
Store rum balls in an airtight container for 2-3 days to develop the flavors.
Roll them again in icing sugar before serving.
oft and golden.
Add rum remove from heat and cool
graham cracker crumbs, pecans and chocolate.
Roll dough and cut
Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.
nto fine crumbs.
Heat chocolate chips and corn syrup together
Grate chocolate squares and almonds in food
Combine butter, icing sugar and chocolate chips in a microwavable bowl.
Microwave on low to melt - do not cook.
Stir in beaten eggs and salt until thick and smooth.
Add rum and crumbs then mix well.
Refrigerate until mixture is stiff enough to form balls (about 3 hours).
Roll balls in chocolate shots, ground nuts or coconut.
Chill.
owl combine vanilla wafers and rum.
In a heavy saucepan
Melt the chocolate on the stove, mix in remaining ingredients except coconut.
I find it easier to roll after it sits in the fridge overnight.
Roll into balls, size of your choice, and roll in fine ground Coconut.
Store in freezer.
r wooden spoon.
Melt chocolate and butterscotch chips in microwave
he butter.
Mix the rum with the melted butter and
Run vanilla wafers through the food processor until turned to fine crumbs. Pour into a large mixing bowl.
Run pecans through food processor until finely ground. Add to wafer brumbs in bowl.
Add cocoa powder and mix thoroughly.
Add honey and rum. Mix thoroughly.
Make 1 inches balls with dough and roll in sprinkles.
Store in an air-tight container for up to 1 week.
inch (2. 5 cm) balls with your hands.
The
n the melted butter and rum.
Puree the almond paste
Mix together the vanilla wafer crumbs, confectioners sugar, coconut, pecans, allspice, cinnamon and lemon peel.
Add the corn syrup, lemon juice and rum to mixture.
Combine well and then form into about 24 1-inch balls.
Coat balls with granulated sugar; put about 1/4 to 1/3 cups of granulated sugar into a plastic bag and add the rum balls, a few at a time.
Shake bag gently until the balls are coated.
Store coated rum balls in a covered container for 5 to 7 days to develop flavor.
In the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth.
Process the almonds in a food processor. Transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and rum. Blend in the melted chocolate. If dough is too soft to form balls, chill for 1 hour.
Roll dough into 1 inch balls. Roll the balls in the chocolate sprinkles. Store in a covered container in the refrigerator until serving time.
ogether well.
add the rum a little at a time
o mixing bowl.
Add chocolate chips, chopped nuts, cocoa powder
he turbinado sugar and the rum.
incorporate the caro light