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coconut-coated butterscotch rum balls piled in a small dish in a wide horizontal shot, on a festive kitchen counter with greenery and candy canes, natural light, shallow depth of field, landscape orientation

Butterscotch Rum Balls

A delicious and rich holiday treat made with butterscotch rum balls and toasted coconut. Plus, they are no-bake!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 24 balls
Ingredients Method Notes

Ingredients
  

  • 2.5 cups vanilla wafer crumbs
  • 1 cup butterscotch chips melted
  • 1/2 cup powdered sugar
  • 1/3 cup dark rum
  • 2 tbsp corn syrup
  • 1 cup toasted coconut for rolling

Method
 

  1. Stir together the wafer crumbs and powdered sugar in a large bowl.
  2. Mix in the melted butterscotch chips, rum, and corn syrup until a sticky dough forms.
  3. Roll the mixture into 1-inch balls with your hands.
  4. Roll each ball in the toasted coconut to coat.
  5. Chill the rum balls in the fridge for 1 hour to firm up before serving.

Notes

They taste even better after a day in the fridge as the rum mellows.