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For the full printable recipe, see the recipe card below. Step 1: Grab a large bowl, and mix the dry ingredients — crushed vanilla wafers, pecans, 1 cup confectioners' sugar, and cocoa powder — together. Step 2: Mix the wet ingredients — rum, honey, and water — together in a small bowl.
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Instructions. Add the vanilla wafers to a food processor. Pulse a few times to break them up, and then process until it forms fine crumbs. Add the cocoa powder, salt, sweetened condensed milk, rum, and vanilla, and process until well-combined. Roll the mixture into slightly heaping 1-tablespoon-sized balls.
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Stir to combine. Scoop 1 tablespoon sized portions and gently roll them into smooth balls. Place the coconut balls on the prepared baking sheet and then freeze for 30 minutes. Add the dark chocolate chips, chocolate bark, and remaining 2 teaspoons coconut oil to a microwave-safe bowl. Heat for 30 seconds and then stir.
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How to Make The Ultimate Rich, Chocolaty & Boozy No Bake Cookie Dough Balls. Step 1. Add the vanilla wafer cookies to a food processor and pulse about 12-15 times, or until the wafer cookies are broken down into a fine sand-like consistency. Measure out 1 and 2/3 cup of crushed cookies and add to a large mixing bowl.
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Instructions. In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. In a separate bowl, stir together the bourbon or rum, 1 cup confectioners' sugar, the cocoa powder, and honey. Add the mixture to the food processor and pulse until just combined.
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Step 1. In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.) Step 2. In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey.
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Add the cocoa powder and salt and pulse to combine. In a separate, heat-proof bowl, melt the chocolate chips in the microwave at 50% power for 30-45 seconds at a time, stirring each time until completely melted. Stir the rum, corn syrup and vanilla into the melted chocolate and mix until well combined.
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Combine the maple syrup, milk and cocoa powder in a small pan over medium-high heat. Bring to a boil, then reduce heat to medium low and let simmer for 2-3 minutes. Add peanut butter and stir until it's melted and combined. Turn off the heat then add the vanilla and oats and stir to combine. Let cool then roll into balls.
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Combine cookie crumbs, powdered sugar, chopped pecans and cacao powder in a medium sized mixing bowl. Mix well. Add rum and honey. Stir until well combined. If dough is too wet…. add an additional 2- 6 tbsp of cookie crumbs. Mix well. Roll in 1 inch balls. Roll rum balls in coating of choice (picture shows sparkling sugar).
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When ready to dip the balls, place the chocolate melting wafers in a microwave safe bowl and heat in 30-second increments at 50% power, stirring between each increment until the chocolate is melted and smooth.. The best way to dip the balls in chocolate is by inserting a toothpick, dipping, then pulling the pick out. To get the right size.
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In a medium-sized bowl combine the vanilla wafers, pecans, and salt until well mixed. Pour the wafer mixture into the chocolate and stir until completely mixed together. Cover and place in the fridge for 30 minutes to chill. Using a cookie scoop or small spoon scoop out the mixture and roll into 1-inch sized balls.
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Stir crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts together in a large bowl. Blend in corn syrup and rum. Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.
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Process cookies and pecans in food processor until finely ground, about 20 seconds. Transfer to large bowl. Stir in confectioners' sugar, rum, corn syrup, and salt until fully combined. Working with 1 tablespoon at a time, shape mixture into balls. Transfer balls to dish with granulated sugar and roll to evenly coat; transfer to large plate.
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Melt the chocolate in the microwave (30 second increments at 50% power, stirring after each, until completely melted and smooth). Stir in the bourbon and corn syrup. Add the chocolate mixture to the dry mixture and stir well to combine. Let sit for 30 minutes. Place some granulated sugar in a small bowl and set aside.
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In a bowl, bain marie dark chocolate chips and butter until all melted and combine. Crush vanilla wafer sandwich in a food processor until very smooth. Add chocolate mixture and a pinch of salt. Blend again with food processor until combined. Take about 1 tbsp chocolate wafer mixture and make a circle shape.
