No-Bake Spiced Rum & Biscoff Bites
These boozy, no-bake rum balls are a festive favorite that taste even better after a day or two in the fridge. They're easy to make and perfect for gifting.
- Prep45 min
- Total2h 45m
- DifficultyEasy
- Servings30
Rum balls are a classic no-bake holiday treat, loved for their deep, spiced flavor and tender, crumbly texture. This version uses crushed Biscoff cookies and toasted pecans for a rich, spiced base, then gets a generous splash of rum and a hint of honey for sweetness.
The dough comes together in minutes in a food processor, then you simply roll the mixture into bite-sized balls and coat them in either shredded coconut or more chopped pecans. A short chill in the fridge sets them perfectly, but for the best flavor and texture, make them a day or two ahead – they only get better.
Ingredients
Converted amounts are rounded.
Method
- In a food processor, grind the pecans and Biscoff cookies until they form fine crumbs. Add the confectioners’ sugar and cocoa powder, then pulse a few times to combine.
- Transfer the mixture to a large bowl. (Do not do this in the processor.) Add the spiced rum, vanilla, and honey. Stir with a spatula until a wet dough forms. Let it rest for 10 minutes so the crumbs absorb the liquid. Meanwhile, place your chosen coating (coconut or extra pecans) in small bowls.
- Scoop about 1 tablespoon (20g) of the dough and roll into a ball. The mixture will be slightly wet – that’s fine. Roll the ball in the coating, then place on a lined baking sheet or tray. Repeat with the remaining dough.
- Refrigerate the rum balls for at least 2 hours and up to 5 days. For best taste and texture, I strongly recommend at least 1 day. If storing longer than a few hours, cover tightly. They also keep well at room temperature for a few days.
- When serving, you can place the rum balls in mini baking cups to keep any loose coating from making a mess.
💡 Tips
- For a rum-free version, substitute the rum with strong brewed coffee or spiced apple cider.
- If the dough feels too wet to roll, let it sit another 5–10 minutes; it will firm up as the crumbs absorb the liquid.
- These rum balls freeze well for up to 3 months. Thaw in the fridge overnight before serving.
Inspired by a recipe from Sally's Baking Addiction