No-Bake Tipsy Rum Cookie Balls

about 2½ dozen cookies 

I had a special request from Eric, one of the directors at WRIC-TV, I hope you will enjoy the No-Bake Tipsy Rum Cookie Balls.  They also can be prepared without any liqueur in them.


  • 3 cups chocolate or vanilla or cookie or graham cracker crumbs
  • ¾ cup miniature semi-sweet or milk chocolate pieces (optional)
  • ¾ cup finely chopped pecans or English walnuts or cashews (optional)
  • ½ cup dark rum or orange juice (see note)
  • 4½ tablespoons light corn syrup
  • Sifted confectioners' sugar or granulate sugar as needed (optional)


In a large bowl, combine cookie or graham cracker crumbs, semi-sweet or milk chocolate pieces of choice, nuts of choice, if used, rum or orange juice (if using orange juice, add ¼ to ½ teaspoon orange extract to mixture), and corn syrup, mixing well to form a stiff dough.  Shape mixture into1-inch diameter balls.  Loosely cover with wax paper and refrigerate 1 hour. 

Roll each cookie ball in confectioners' or granulated sugar, coating each well. 

Store cookies in a air-tight container in a cool area or in the refrigerator.   

Variation:  May add ½ teaspoon vanilla extract, if desired.                   

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