Bacardi Rum Balls Food

RUM BALLS

Ingredients:

• 1 (12 ounce) box vanilla wafer cookies (such as Nilla®)
• 1 cup semisweet chocolate chips
• ¼ cup light corn syrup
• ¾ cup dark rum (such as Meyer's®)
• 1 cup confectioners' sugar, plus more for dusting

Steps:

• Place vanilla cookies in a food processor and process into fine crumbs.
• Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
• Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
• Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
• Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.

RUM BALLS

Ingredients:

• 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
• 6 ounces semisweet chocolate, finely chopped
• 3 large eggs
• 1/2 cup packed light-brown sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coarse salt
• 3/4 cup all-purpose flour
• 1/4 cup plus 2 tablespoons dark rum
• Coarse sanding sugar, for rolling
• Vegetable oil, cooking spray

Steps:

• Preheat oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
• Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
• Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
• Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.

NO BAKE RUM BALLS

Ingredients:

• 2 ½ cups crushed vanilla wafers
• 1 cup confectioners' sugar
• 2 tablespoons cocoa powder
• 1 cup chopped walnuts
• 3 tablespoons dark corn syrup
• ¼ cup rum

Steps:

• In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
• Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.