How to make Classic Rum Balls. STEP ONE: In a large bowl, combine the vanilla wafer cookie crumbs, crushed pecans, powdered sugar, and cocoa powder. STEP TWO: In a separate small bowl, whisk together the rum, honey, and water. Then, combine the rum mixture with the crumb mixture.. Using a teaspoon, roll the chocolate mixture into small bite-sized balls. Roll each ball in the sprinkles until fully coated. Repeat the process until all of the chocolate mixture is used up. Store the rum balls without rum in an airtight container in the refrigerator or in a cool place for up to 3 weeks.

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Instructions. In a large mixing bowl, combine the crushed vanilla wafter, pecans, powdered sugar, and baking cocoa. Once combined, add the rum, honey, and water. The mixture will be thick and easily moldable. If it is too dry, add more water or rum.. STEP TWO - Add dry ingredients and biscuit crumbs to large bowl and mix well. STEP THREE - Stir in condensed milk and rum until your mixture is sticky and firm (on hot days you may need to sit your mixture in the fridge briefly first). STEP FOUR - Shape mixture into balls and roll in extra coconut to coat.