NO-BAKE RUM-RAISIN BALLS
All the rum balls I saw on this site use cookie or wafers crumbs as a base. This one come from New Zealand and has raisins and coconut. They need to be made a day in advance, though. This recipe comes from "The Joy of Cookies" by Sharon Tyler Herbst. Cook time is the 24 hours that they need to sit overnight and the 1 hour that the rum and oats rest.
Provided by the_cookie_lady
Categories Dessert
Time P1DT1h20m
Yield 36 balls, 36 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine rum and oats; cover and set aside 1 hour.
- Add all remaining ingredients except granulated sugar; stir until well combined. Cover and refrigerate 1 hour.
- Roll teaspoons of mixture into 1-inch balls. Place sugar in a small bowl. Roll balls in sugar, coating each generously.
- Store 24 hours in an airtight container at room temperature before serving. May be stored in an airtight container for up to 10 days or freeze for longer storage.
Nutrition Facts : Calories 84.8, Fat 3.9, SaturatedFat 1.8, Cholesterol 4.5, Sodium 17.2, Carbohydrate 11.7, Fiber 0.6, Sugar 10, Protein 0.7
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