Yields
48 servings
Recipe courtesy Emily Richards, Canadian Living Cooks. So you thought rum balls couldn’t have peanut butter in them, well you’re wrong. These have tasty peanut butter and rum for a sweet treat all will remember. You can use graham wafer crumbs instead of the chocolate cookie crumbs for a lighter coloured rum ball. If you don’t want to use rum, use 1 tbsp. of vanilla extract.
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ingredients
2 ½
cup icing sugar (625 ml)
2
cup chocolate cookie crumbs (500 ml)
1
cup butter, softened (250 ml)
1
cup flaked coconut (250 ml)
¾
cup finely chopped peanuts (175 ml)
½
cup smooth peanut butter (125 ml)
⅓
cup granulated sugar (75 ml)
2
Tbsp rum (25 ml)
Granulated sugar, for rolling rum balls
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directions
Step 1
In large bowl, combine icing sugar, cookie crumbs, butter, coconut, peanuts, peanut butter, sugar and rum until well blended.
Step 2
Shape dough into ¾-inch balls and roll into granulated sugar. Place in airtight container lined with waxed paper and refrigerate. Makes about 4 dozen.