Day two of my Christmas Cookie Collection is here, and it’s an exciting one for two reasons. #1 Chocolate. #2 Booze. Need I say more?! Didn’t think so, but if you needed a third I’ve got it for you … #3. Christmas Sprinkles. If a cookie with chocolate, booze and Christmas sprinkles doesn’t bring a smile to your face then I think the only option is for you to eat one of these Oreo Rum Balls, because it sure will!
These Rum Balls are a decadent, fudgy adult treat that you’ll never be able to eat just one of. #DontSayIDidntWarnYou Now I bet I know what you’re asking yourself, you’re wondering if you can get drunk off rum balls. Well friends, in the interest of blog research I tested this theory. I can safely report with moderate certainty that it’s not easy, but if you eat enough rum balls (and double the amount of rum in the recipe) than yes you can!
The nuts in this recipe are optional, but unless you are omitting them due to an allergy, I highly recommend them. They add a nice crunchy texture to the rum balls, and balance out the sweetness of the oreo cookie perfectly.
For the chocoholics out there, if the Christmas sprinkles just aren’t doing it for ya, feel free to swap them out with chocolate ones. For the health conscious, use shredded coconut or nuts! Kidding … they are totally better with sprinkles. 😉 While I try and eat healthy most of the time, I also think balance is important and you need to live a little! Christmas is one of those times where I don’t even think twice about eating all the cookies, rum balls included.
Before you run off to make some Oreo Rum Balls, check out these other posts from my Christmas Cookie Collection :
- #1 : Whipped Shortbread Cookies
- #3 : Ginger Snap Cookies
- #4 : No Bake Sweet Marie Bars
- #5 : White Chocolate Peppermint Christmas Crack
- 2 squares Semi Sweet Chocolate
- 2 cups Oreo cookie crumbs
- 1/3 cup Dark rum
- 1/4 cup Maple Syrup
- 1/4 cup Icing Sugar
- 1 cup Chopped Nuts
- Sprinkles for rolling
Melt chocolate in a small pot on the stove.
Add oreo crumbs, rum, maple syrup, icing sugar, and chopped nuts. Stir until combined.
Chill in fridge for 30 mins to firm up.
Roll mixture into approx. 1 tbsp. sized balls, and roll each ball in sprinkles to coat.
Refrigerate rum balls until ready to eat. Best refrigerated for 2 days prior to eating to let the flavor fully develop. Enjoy!
I used pecans for the chopped nuts but almost any will work (i.e. almonds, peanuts, cashews).