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Sprinkle‑coated rum balls set on tray

Easy Rum Balls

Five‑ingredient, no‑bake chocolate rum balls—perfect for holiday cookie swaps and grown‑up snacking. Author:

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

* Kid‑friendly: replace rum with milk + rum extract.
* Coat in cocoa, coconut, or chopped nuts.
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