How to Make Rum Balls Using Weetabix

Rum balls are a traditional treat served at Christmas parties. They are very similar to chocolate truffles in the way that they are made. This means that making these rum balls will require a little bit more hands on preparation time than other recipes, but the steps are simple. Weetabix is a breakfast cereal that comes in large biscuit shapes. Boxes of Weetabix cereal can be found on the international grocery aisle of many supermarkets. If you cannot find them, substitute the same amount of whole shredded wheat biscuits. These rum balls contain rum and are not intended for children. Non-alcoholic substitutes can be found in the Tips section.

Things You'll Need

• 1/2 cup shredded coconut
• 10 Weetabix biscuits
• 1 10 ounce can of sweetened condensed milk
• 1/4 cup natural cocoa powder
• Dark rum
• 1 cup of golden raisins
• Additional coconut, cocoa powder, or candy sprinkles
• Plastic wrap
• Cookie scoop
• Knife
• Spoon
• 2 Mixing bowls
• Wax paper or parchment paper
• Airtight storage container

Instructions

1. Place the raisins in a bowl and cover them with dark rum. Let the raisins soak for 10 minutes. Drain the raisins and chop them into small pieces. (You can skip this step if you don't want raisins in the rum balls.)

2. Add the chopped raisins, 1/2 cup of coconut, 1/4 cup of cocoa powder, 1/4 cup of rum, and 10 Weetabix biscuits to a large mixing bowl. Pour the entire can of sweetened condensed milk over the top. (You do not have to break up the Weetabix. The cereal will come apart once you add the liquid.)

3. Mix all of the ingredients thoroughly, and cover the bowl with plastic wrap. Place the bowl in the refrigerator for 30 minutes to 1 hour to allow the cereal to soak up the milk and other ingredients and for the flavors to develop.

4. In another mixing bowl, put the additional coconut, cocoa powder, or sprinkles. (This will be used to coat the rum balls.)

5. Remove the bowl from the refrigerator and discard the plastic wrap. Lay a sheet of wax paper or parchment paper on a work surface.

6. Use the cookie scoop to make balls of the dough. Drop a single ball into the coating and roll around until all sides are completely covered.

7. Place the finished rum balls onto the wax paper. Continue until all of the dough mixture has been formed into balls and coated.

8. Store leftover rum balls (if any) individually wrapped in wax or parchment paper in an airtight container.

Tips & Warnings

• To make these without rum, use 1/4 cup of any fruit juice or water and 2 teaspoons of artificial rum flavoring. Soak the raisins in warm water or juice instead of rum, if you will use those.