Impress your guests with a delicious batch, or two, of Wendy’s Chocolate Rum Raisin Balls. Not only are they super simple to make, but they’re no-bake too.
All you’ll need are a few simple ingredients, a food processor to crush up the biscuits and a little bit of time to refrigerate these treats prior to eating. They make wonderful homemade gifts but be warned, they’re highly addictive and don’t hang around!
Chocolate Rum Raisin Balls Ingredients
via Wendy’s Kitchen Table
- 8.8oz (250g) plain sweet biscuits (use gluten-free, if desired)
- 3 tablespoons cocoa powder
- 2/3 cup desiccated coconut
- 14oz (400g) can sweeten condensed milk
- 1 teaspoon vanilla extract
- 4 tablespoons rum
- ½ cup sultanas
- extra coconut, for coating
Chocolate Rum Raisin Balls Recipe Instructions
via Wendy’s Kitchen Table
In a small bowl soak sultanas in rum for 1 hour or overnight if time permits.
Process biscuits in a food processor until they resemble fine crumbs. Transfer to a bowl. Add cocoa, coconut, condensed milk, sultanas soaked in rum and vanilla extract. Mix until well combined.
Form the mixture into small rounded teaspoon balls and toss in coconut to coat. Refrigerate until serving time.
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