Rum Balls Recipe

 Rum Balls Recipe Christmas Dark

Rum Balls Recipe Christmas Dark

Rum Balls Recipe Christmas Dark

Rum Balls Recipe Christmas Dark

Rum Balls Recipe Christmas Dark

Dark Rum balls: the ultimate Christmas treat. Of all the baking I do for the men on my husband’s crew at work, these are the favourite, hands down. Last year I made 200 and they were devoured in hours.

These are no ordinary rum balls. First, you bake the most delectable, chocolate brownies. Then, you drench them in dark rum and form them into bite sized balls. Finally, you roll them in sprinkles. I guarantee you won’t be able to each just one.

I make these every year along with my gingerbread bars and my spicy gingerbread cookies. However, I haven’t been able to eat these for quite some time. This year I’m breastfeeding, last year I was pregnant, and the year before that I was breastfeeding! But even just smelling them is satisfying, they are so chocolatey and boozy!

Once again I use a recipe from my spirit animal, Martha Stewart. I’ve tried rolling or dusting them in all kinds of different things: sprinkles, coconut, icing sugar, cocoa powder, sanding sugar. Sprinkles are the crowd favourite, though I find they need to be warm from rolling in your hands for the sprinkles to really stick whereas the sanding sugar sticks easily.  I like eating them cold from the fridge, but room temperature works, too.

Rum Balls Recipe Christmas Dark

Rum Balls

(from Martha Stewart)

Oil (to coat your baking sheet)

0.75 cup unsalted butter

1 cup semi sweet chocolate (chips work great, or cut a brick into chunks)

3 large eggs

0.5 cup packed light brown sugar

1 tsp pure vanilla extract

0.5 tsp coarse salt

0.75 cup all purpose flour

0.25 cup + 2 tbsp dark rum (I’ve always used Captain Morgan Dark Rum)

Sanding sugar, sprinkles, icing sugar, coconut, cocoa etc for rolling

one: Preheat oven to 350 F and coat a 12 x 17 jelly roll pan with oil. Melt the butter and chocolate in the microwave, stirring every 30 seconds.

two: in a separate bowl, whisk together the eggs, brown sugar, vanilla and salt. Stir in the chocolate. Fold in the flour.

three: spread the batter thinly and evenly in the pan with a spatula. Bake until the top is shiny and a toothpick comes out with a few crumbs, about 10 minutes. Let cool completely.

four: break up the brownies into chunks and put them into the bowl of an electric mixer fitted with the paddle. Add the rum and mix on low until it all comes together in a ball.

five: form into one inch balls and then roll in the sanding sugar or sprinkles or coconut, or dust with cocoa powder or icing sugar, or just leave plain! Put them on a baking sheet and leave them in the fridge to chill for 2 hours before devouring every single one in one sitting.

One batch makes 65 and I usually at least double (if not triple!) the recipe. I’ve never tried feezing them because they are always eaten too quickly anyway.

I love this recipe because we usually have all the ingredients on hand, and we let my little toddler do the rolling in sprinkles, without any taste testing of course. We sit her on the counter top and just let her go wild with the sprinkles, the pictures are always amazing!

I’m curious about trying these with different boozes. I feel like a Bailey’s or Kahlua or Frangelico would be amazing. Let me know in the comments what booze I should try next!


Camera: Olympus O-MD E-M10 Mark II with 14-42mm IIR lens


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