Rum Balls 3 Ways – Weet-Bix, Cookie & Cake Versions
Prep Time: 30 minutes
Chill Time:: 30 minutes
Servings: 25 balls per recipe (about)
These Australian-style rum balls are perfect for holiday gifting or anytime treats. Choose from Weet-Bix, Cookie, or Cake-based versions — each one a little different, all of them delicious. They’re quick to make, last for weeks, and can be made with or without rum.
Ingredients
Weet-bix Rum Balls
- 10 Weet-bix crushed
- 340 g about 2 ¼ cups dried fruit (e.g., sultanas, cranberries or mixed dried fruit)
- 3 tablespoons cocoa powder
- 3 tablespoons rum
- 1 can sweetened condensed milk 395g
- Desiccated coconut for rolling
Cookie Rum Balls
- 300 g arrowroot biscuits or Marie, or another plain biscuit, crushed
- 2 tablespoons icing sugar
- 2 tablespoons cocoa powder
- ½ -1 cup desiccated coconut
- 1 can sweetened condensed milk 395g
- 2 tablespoons rum
Cake Rum Balls
- 500 g chocolate cake crumbs store-bought, homemade, or use the recipe below
- 160 g butter
- 2 tablespoons blackberry jam or other dark jam
- ½ cup ground nuts (e.g., hazelnuts, walnuts, almonds) 80g
- 2-3 tablespoons tablespoons rum
- 2 tablespoons golden syrup
- 100 g grated dark chocolate
- 150 g about 1 cup chocolate sprinkles (for rolling)
Easy Chocolate Cake
- 1 cup sugar 220g
- 1 ¼ cups self-raising flour 200g
- 3 tablespoons butter, softened 45g
- 2 ½ tablespoons cocoa powder
- 2 eggs
- 1 teaspoon vanilla essence
- ¾ cup milk 180ml
Instructions
Weet-bix Rum Balls
- Crush Weet-bix into a bowl.
- Add the dried fruit, cocoa powder, rum and condensed milk. Mix well.
- Cover and refrigerate for 30 minutes. This softens the Weet-Bix and makes the mixture easier to roll.
- With wet hands, roll the mixture into balls and coat in desiccated coconut.
- Refrigerate until firm, then transfer to an airtight container.
Cookie Rum Balls
- Crush the biscuits finely, leaving a little texture.
- Add the icing sugar, cocoa powder, coconut, condensed milk and rum. Mix well.
- If the mixture is too soft to roll, add a little more coconut or crushed biscuits. The mixture should be sticky but firm enough to hold its shape.
- With wet hands, roll the mixture into balls and coat in desiccated coconut.
- Refrigerate until firm, then transfer to an airtight container.
Cake Rum Balls
- Melt the butter and jam together in a small saucepan over low heat. Set aside.
- Crumble 500g of chocolate cake into a bowl. Add ground nuts, rum, and golden syrup. Mix well.
- Make a well in the centre and pour in the melted butter and jam mixture. Stir to combine.
- Add grated chocolate and mix thoroughly.
- Roll into balls and coat in chocolate sprinkles.
- Refrigerate until firm, then transfer to an airtight container.
Chocolate Cake
- Mix all ingredients in a bowl. Beat with a mixer for 3 minutes until smooth.
- Pour into a greased and floured cake tin.
- Lift and drop the tin to release air bubbles.
- Bake at 160°C (fan) or 180°C (no fan) for 30–35 minutes or until a skewer comes out clean.
- Let cool completely before using for rum balls.
Video
Notes
- If making the chocolate cake specifically for the Cake Rum Balls, allow additional time for baking and cooling. The cake needs to be completely cool before making the rum balls.
- Storage: Keep the Rum Balls refrigerated in an airtight container. They can also be frozen for longer storage.
- You can swap rum for Baileys, Kahlua, Cherry Liqueur — or leave it out entirely.
- Perfect for edible gifting, especially at Christmas 🎄 🎁✨