Rum balls are one of my favourite festive treats and they are so easy to make! In fact, I’m not sure why I wait until December each year to make them… they are a perfect treat all year round! That’s why you will love this simple rum balls recipe!
SIMPLE 5 INGREDIENT RUM BALLS RECIPE
When it comes to food, simple but great tasting is the ideal combination. Who wants to fuss with complicated when it’s not needed? Not me! And this simple rum balls recipe is essentially foolproof!
Although to be honest, the bulk of what we often make to keep them kid-friendly, are non alcoholic rum balls… so I guess that just makes those ones 4 ingredient balls! HA!
Check out more yummy recipes:
- Christmas tree rice krispie treats
- White chocolate crackles
- Simple pavlova
- Chocolate coconut slice
- Healthy chocolate crackle slice
- Choc peppermint balls
How to Make Rum Balls
There are so many variations of rum ball recipes out there. Some use weetbix, some use sultanas, some people like to dip them in chocolate. I much prefer my 5 ingredient rum ball recipe, which was a family favourite growing up, just like my easy chocolate slice recipe.
- 1 pack sweet biscuits (E.g. Arnott’s Arrowroot, Nice, etc)
- 3 tablespoons cocoa
- 1 cup shredded coconut (plus extra for rolling)
- 1 tin condensed milk
- 2-3 tablespoons rum
1. Grind up the biscuits using a food processor into crumbs. If you don’t have a food processor, you can add a few at a time to a sandwich bag and smash them with a rolling pin or mallet. This takes a little longer but it’s pretty easy and means no grinder to clean. I still do this usually, even though I have a food processor.
2. Add dry ingredients and biscuit crumbs to large bowl and mix well.
3. Stir in condensed milk and rum until your mixture is sticky and firm (on hot days you may need to sit your mixture in the fridge briefly first).
4. Shape mixture into balls and roll in extra coconut to coat. They can be stored in the fridge or freezer until you are ready to serve.
If you don’t love rum, or if you are either pregnant or sharing with kids, you can definitely skip the rum completely as they still taste amazing without it. This means they make a great lunch box treat too and not just a Christmas only speciality!
I prefer to store ours in the freezer. They defrost in no time here in Queensland in Summer but they also taste pretty great as a cold treat semi frozen. This may sound strange, however when you are used to hot summers, you might appreciate almost everything chilled as we do. If you live in a cold climate, you may not even need to store your chocolate rum balls in the fridge at all, but instead, keep them in an airtight container.
And if you want to be a bit fancy, you could roll your completed rum balls in melted chocolate for extra indulgence.
Here’s a totally embarrassing about me fact. When I was a kid, they were always rumless balls as my parents don’t like rum (neither do I, but it’s fine in cooking or baking), so instead of rum balls, we referred to them as “Donkey’s Droppings”. My mum still refers to them this way and causes a lot of confusion from anyone not part of the family. Always good for a giggle though!
Related Reading: Easy DIY Gifts Kids Can Make
Are rum balls part of your Christmas must have menu items? What variations do you use in your recipe?
- 1 pack of sweet biscuits E.g. Arnott’s Arrowroot, Nice, etc
- 3 Tbsp cocoa
- 1 cup shredded coconut plus extra for rolling
- 1 tin condensed milk
- 2-3 Tbps rum
- Grind up the biscuits using a food processor into crumbs. If you don’t have a food processor, you can add a few at a time to a sandwich bag and crush with a rolling pin or mallet.
- Add dry ingredients and biscuit crumbs to a large bowl and mix well.
- Stir in condensed milk and rum until your mixture is sticky and firm (on hot days you may need to keep your mixture in the fridge briefly first).
- Shape mixture into balls and roll in extra coconut to coat.
- Store in an airtight container in the refrigerator until ready to serve.
A food processor will make crushing up the biscuits a quick task. If you don’t have one, use a sealed sandwich bag and crush 4-5 biscuits at a time using a rolling pin or mallet. This takes a little longer but is just as effective.