No-Bake Rum Balls with Graham Crackers
These easy no-bake rum balls are made with crushed graham crackers, cocoa powder, butter, coconut, and a little rum. They're a traditional European Christmas treat that you can make without turning on the oven! The recipe makes about 45 small rum balls, so it's perfect for holiday cookie platters or making ahead when you have guests coming over.
Since this recipe makes about 45 small rum balls, you can prepare a batch to share with friends and family or keep some in the fridge for when guests stop by. I also love making them a day ahead because the flavors have more time to come together after chilling.
If you're planning to make more homemade Christmas treats, try these sourdough christmas sugar cookies and sourdough gingerbread cookies, too.
Quick Look
- Method: No-bake
- Hands-on time: 30 minutes
- Plan ahead: 2-3 hours (including chilling time)
- Yield: About 45 small rum balls
- How I serve it: Chilled, rolled in desiccated coconut, and arranged on a Christmas cookie platter or dessert tray.
Summarize & Adapt This Recipe On:
Jump to:
- Quick Look
- Summarize & Adapt This Recipe On:
- Important Ingredients
- Substitutions & Variations
- How to Make No-Bake Rum Balls with Graham Crackers
- Recipe Timeline
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store No-Bake Rum Balls with Graham Crackers
- Other Delicious Dessert Recipes
- No-Bake Rum Balls with Graham Crackers
- Other European Cuisine Recipes You'll Love
- German Jägerschnitzel with Porcini Mushroom Gravy
- Mixed German Rye Bread (Mischbrot)
- German Cheesecake with Graham Cracker Crust (Easy Käsekuchen)
Important Ingredients
- graham crackers are the base of the rum balls and give them structure.
- unsalted butter helps bind the crumbs together and gives the rum balls a soft, rich texture.
- powdered sugar adds sweetness and blends smoothly with the cocoa powder and graham cracker crumbs without leaving a grainy texture.
- unsweetened cocoa powder gives the rum balls their chocolate flavor and rich color.
- desiccated coconut adds a little coconut flavor to the mixture and is also used for coating the outside.
- rum gives these Christmas treats their traditional rum flavor.
- milk helps bring all the ingredients together and gives the mixture the right consistency for rolling.
See recipe card for quantities.
Substitutions & Variations
- If you're making this recipe in Europe, you can use plain butter biscuits (Butterkeks), such as Leibniz. Use the same weight as the graham crackers. You can also increase the powdered sugar to 159 grams for this version.
- You can use 30 ml of rum for a milder flavor or up to 80 ml for a stronger taste. Start with a smaller amount and add more until you reach your preferred flavor. Remember that the alcohol isn't cooked off, so these are adult treats.
- Instead of desiccated coconut, try rolling the rum balls in powdered sugar, cocoa powder, or finely chopped nuts. You can also make a few different coatings in one batch.
- Dark cocoa powder gives the rum balls a deeper chocolate flavor and a darker color. Regular unsweetened cocoa powder also works well.
- You can add finely chopped walnuts, almonds, or pecans to add a little crunch to the mixture. Keep the pieces small so the rum balls are still easy to shape.
- For a non-alcoholic version, leave out the rum and use a little extra milk as needed to get the right consistency. You can also add a small amount of vanilla extract for extra flavor.
How to Make No-Bake Rum Balls with Graham Crackers
Step 1: Crush the graham crackers (Image 1). Place the graham crackers in a food processor and pulse until you have fine crumbs. You can also put them in a zip-top bag and crush them with a rolling pin.
Step 2: Mix all the ingredients in a large mixing bowl: the crumbs, melted butter, powdered sugar, cocoa powder, desiccated coconut, and rum. Start with less rum (if using) (Image 2).
Step 3: Mix the dough. Knead everything together with your hands until the ingredients are well combined (Image 3). Gradually add the milk, starting with 100 ml, until you have a soft mixture that holds together easily when pressed. (If the mixture seems too dry, add a little more milk. If it's too wet, mix in some extra coconut. If the dough feels too sticky to roll, refrigerate it for 15-20 minutes before continuing).
Step 4: Shape the rum balls and roll them in coconut (Image 4). The easiest way to do it is to place some extra desiccated coconut in a shallow bowl and roll each rum ball right after you shape it until it is evenly coated
Step 5: Chill and serve. Transfer the rum balls to an airtight container and refrigerate until ready to serve. I think they're even better after a few hours in the fridge, when the flavors have had time to come together! (Image 5)
Hint: Crush the graham crackers into fine, even crumbs so the mixture holds together nicely when shaping.
Recipe Timeline
- Prep Time: 30-35 minutes
- Crushing and Mixing: 15 minutes
- Shaping and Rolling: 15-20 minutes
- Chilling Time: 2-3 hours
- Total Time: Approximately 3-3½ hours, including chilling
💭Crucial Success Tips
- Use finely crushed graham crackers. Large crumbs can make the mixture uneven and harder to roll. A food processor is helpful, but a zip-top bag and rolling pin work too.
- Let the melted butter cool. Don't add hot butter directly to the dry ingredients. Let it cool slightly before mixing everything together.
- Add the milk gradually. Start with 100 ml and check the texture before adding more. You want a soft mixture that holds its shape when pressed.
- Check the consistency before shaping. If the mixture is too dry, add a little milk. If it's too wet, add extra desiccated coconut until it becomes easier to handle.
- Chill sticky dough. If the mixture sticks to your hands too much, refrigerate it for 15-20 minutes. This makes rolling much easier.
- Keep the balls small and even. Use a small cookie scoop or measuring spoon to divide the mixture. This helps make around 45 evenly sized rum balls.
- Give them enough chilling time. Refrigerating the rum balls for a few hours helps them firm up and allows the chocolate and rum flavors to blend together.
Recipe FAQs
Yes! You can use plain butter biscuits, such as Butterkeks or Leibniz, instead. Crush them into fine crumbs and use the same weight as the graham crackers. You may need to adjust the powdered sugar slightly depending on the biscuits you use.
Yes. Simply leave out the rum and add a little more milk as needed to bring the mixture together. You can also add a small amount of vanilla extract for extra flavor. This version is suitable for children when prepared without alcohol.
This usually happens when the mixture is too dry or doesn't have enough moisture to hold together. Add a little milk at a time and knead the mixture until it holds its shape when pressed between your fingers.
How To Store No-Bake Rum Balls with Graham Crackers
Place the rum balls in an airtight container and store them in the refrigerator for up to 5-7 days. Keep them chilled until you're ready to serve.
You can also freeze the rum balls for longer storage. Arrange them in a single layer in a freezer-safe container until firm, then transfer them to an airtight container. Separate layers with parchment paper to keep them from sticking together. For the best quality, enjoy within 2-3 months.
Other Delicious Dessert Recipes
- No-Bake Rum Balls with Graham Crackers
- German Cheesecake with Graham Cracker Crust (Easy Käsekuchen)
- German Apple Streusel Cake (Apfelstreuselkuchen)
- Fresh Milled Einkorn Banana Apple Muffins
If you tried these no-bake rum balls with graham crackers or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
No-Bake Rum Balls with Graham Crackers
Ingredients
- 315 g 11.2 oz graham crackers, finely crushed
- 200 g 14 tablespoons unsalted butter, melted and cooled
- 140 g about 1⅛ cups powdered sugar
- 80 g about ¾-1 cup unsweetened cocoa powder
- 80 g about 1 cup unsweetened desiccated coconut
- 30-80 ml (2 tablespoons to ⅓ cup) rum Optional but VERY recommended
- 100-200 ml about ⅓-¾ cup plus 1 tablespoon milk , as needed
- Extra desiccated coconut for rolling
Instructions
- Crush the graham crackers. Place the graham crackers in a food processor and pulse until you have fine crumbs. You can also put them in a zip-top bag and crush them with a rolling pin.
- Mix all the ingredients in a large mixing bowl: the crumbs, melted butter, powdered sugar, cocoa powder, desiccated coconut, and rum. Start with less rum (if using).
- Mix the dough. Knead everything together with your hands until the ingredients are well combined. Gradually add the milk, starting with 100 ml, until you have a soft mixture that holds together easily when pressed. (If the mixture seems too dry, add a little more milk. If it's too wet, mix in some extra coconut. If the dough feels too sticky to roll, refrigerate it for 15-20 minutes before continuing).
- Shape the rum balls and roll them in coconut. The easiest way to do it is to place some extra desiccated coconut in a shallow bowl and roll each rum ball right after you shape it until it is evenly coated.
- Chill and serve. Transfer the rum balls to an airtight container and refrigerate until ready to serve. I think they're even better after a few hours in the fridge, when the flavors have had time to come together!
Notes
- European cookie alternative: If you're making these in Europe, you can use plain butter biscuits (Butterkeks), such as Leibniz, instead of graham crackers. Use the same weight of biscuits. For this version, you can increase the powdered sugar to 159 g, as in my original recipe.
- Graham crackers: Regular honey graham crackers work best. Since different brands absorb moisture differently, start with less milk and add more only if needed.
- Coconut: Use finely shredded, unsweetened desiccated coconut. Don't substitute actual coconut flour, which absorbs much more moisture.
- Rum: Use 30 ml for a milder flavor or up to 80 ml for stronger rum balls. The alcohol isn't cooked off, so these aren't suitable for children.
- Storage: Keep the rum balls in an airtight container in the refrigerator for up to 5-7 days.
