Easy Rum Balls (No‑Bake Chocolate Christmas Treat)
From Office Cookie Swap to Midnight Fridge Raids 🎄🥃
If there’s one plate that vanishes fastest at any December cookie exchange, it’s the glossy pile of easy rum balls—the grown‑up truffle that tastes like brownie batter met a splash of holiday spirit. These bite‑size sweets come together in minutes with three pantry staples: crumbled chocolate cake, sweetened condensed milk, and a good pour of dark rum. No oven, no candy thermometer, just mix, chill, roll, and shower in chocolate jimmies.
My grandmother called them “reindeer boosters” and kept a tin hidden in the butter compartment. Today, I make them for our staff cookie swap because they’re virtually foolproof, transport well, and feel luxuriously decadent next to basic sugar cookies. Plus, you can tweak the booze, add nuts, or dip in melted chocolate for an extra layer of indulgence.
Holiday poll: Are you Team Sprinkles, Team Cocoa Powder, or Team Coconut for coating your rum balls? Vote in the comments!
Why You’ll Love This Recipe
- No‑bake & 15‑minute prep—perfect for busy season.
- Flexible base—store‑bought cake crumbs work (hello, time saver!).
- Make‑ahead dream—flavor improves as they rest.
- Shelf‑stable—great for mailing care packages (if your state allows alcohol treats).
Ingredient Breakdown & Substitutions
| Ingredient | Base Amount | Purpose | Swap Ideas |
|---|---|---|---|
| Chocolate cake crumbs | 1 standard 9‑inch cake (about 4 cups crumbs) | Body & chocolate flavor | Brownie scraps, crushed chocolate wafer cookies. |
| Sweetened condensed milk | ¼ cup | Binds & sweetens | 3 Tbsp corn syrup + 1 Tbsp cream. |
| Dark rum | ½ cup | Signature warmth & moisture | Spiced rum, bourbon, Kahlúa, or rum extract (3 tsp + 2 Tbsp water) for zero‑proof. |
| Chocolate sprinkles | 1 cup, for coating | Crunch & visual cue | Cocoa powder, powdered sugar, shredded coconut, crushed nuts. |
| Optional boosters | Pinch salt, ½ tsp espresso powder, ½ cup finely chopped walnuts | Depth & texture | Orange zest & ground ginger for holiday spice. |
Baker’s tip: Use day‑old cake; slightly drier crumbs absorb rum without turning gluey.
Equipment Checklist
- Large mixing bowl & silicone spatula
- Food processor (optional for crumbs)
- Small cookie scoop (1 Tbsp)
- Sheet pan lined with parchment
- Shallow bowl for sprinkles
Detailed Instructions
1 | Crumble the Cake (5 min)
Break cooled chocolate cake into chunks; pulse in food processor or rub between fingers until fine crumbs. You need about 4 cups.
2 | Mix Wet Ingredients (2 min)
In bowl whisk ¼ cup sweetened condensed milk with ½ cup dark rum (spiced for extra holiday vibes). Stir in optional espresso powder & pinch salt.
3 | Make Dough (2 min)
Pour wet mixture over crumbs. Stir or knead with gloved hands until dough holds together when squeezed. If dry, add 1 Tbsp rum or condensed milk.
4 | Chill (30 min)
Cover bowl; refrigerate 30 minutes for easier rolling.
5 | Scoop & Coat (10 min)
Scoop 1‑Tbsp portions; roll into balls. Toss each ball in chocolate sprinkles until fully coated. Place on parchment.
6 | Cure & Serve
Refrigerate at least 4 hours (flavor blooms). Store in airtight container up to 2 weeks or freeze 3 months.
Make‑Ahead, Storage & Shipping Tips
- Flavor improves after 24 hr—the rum permeates crumbs.
- Room temp (cool house): 5 days; fridge: 2 weeks.
- Ship: Pack in tins with wax paper layers; include freezer pack if warm climate.
Variations & Twists
| Version | Swap/Add | Note |
|---|---|---|
| Peppermint Mocha | Use peppermint schnapps + espresso crumbs | Roll in crushed candy canes. |
| Almond Joy | Add ½ cup coconut + ¼ cup chopped almonds | Roll in toasted coconut. |
| Red Velvet | Red velvet cake + bourbon | Roll in white chocolate shavings. |
| Spiced Gingerbread | Gingerbread cake + dark rum + orange zest | Coat in cinnamon sugar. |
Nutrition Snapshot (1 ball of 24)
Calories : 110 | Fat : 3 g | Carbs : 17 g | Sugar : 12 g | Alcohol : 0.25 oz
Troubleshooting Corner
| Issue | Cause | Fix |
|---|---|---|
| Balls won’t hold shape | Crumbs too dry | Add 1 Tbsp condensed milk. |
| Sticky mess | Too much liquid / warm hands | Chill dough longer; dust hands with cocoa. |
| Sprinkles falling off | Surface too dry | Roll balls lightly in condensed milk before sprinkles. |
Tiny Kitchen Science – Why Rum Helps Bind
Alcohol lowers dough surface tension, letting condensed milk penetrate crumbs; ethanol evaporates slowly, allowing flavor to mellow while the balls firm up.
FAQ (Schema‑Ready)
Q – Can I make them kid‑friendly? Yes—replace rum with 3 Tbsp cocoa + 3 Tbsp milk + 1 tsp rum extract.
Q – Can I use gluten‑free cake? Absolutely; texture remains chewy.
Q – How strong is the alcohol? Each ball contains ≈ ½ tsp rum; flavor strong, intoxication minimal unless you eat the whole batch.
Call‑to‑Action
Made these boozy bites? Tag #EasyRumBalls and share your coating combo!
Easy Rum Balls
Ingredients
- * 4 cups crumbled chocolate cake store‑bought or homemade
- * ¼ cup sweetened condensed milk
- * ½ cup dark or spiced rum
- * Pinch salt optional
- * 1 cup chocolate sprinkles for coating
Instructions
- # Crumble cooled cake into fine crumbs.
- # In bowl whisk condensed milk & rum. Pour over crumbs; mix until dough forms.
- # Chill mixture 30 min.
- # Scoop 1‑Tbsp portions; roll into balls; coat heavily in sprinkles.
- # Refrigerate 4 hr for best flavor. Store airtight 2 weeks.
Notes
* Coat in cocoa, coconut, or chopped nuts.
