Preparation time is 35minutes
Cook time is 5minutes
Total time is 40minutes
Serve is for 40 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
40
- 250grams milk arrowroot biscuits
- 395grams sweetened condensed milk
- 1/2 cup rice bubbles
- 3/4 cup dried cranberries
- 1/2 cup unsalted pistachio kernels, coarsely chopped
- 1/4 cup dark rum
- 1 1/2 cup desiccated coconut
- 200grams white chocolate
- 1tablespoons coconut oil
Nutrition per serving
578kJ / 138Cal
578 Kilojoules or 138 Calories
7% of daily energy intake*
Protein
2.0grams
Fat
6.7grams
Carbs
16.4grams
Sugars
12.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Inspired by the Aussie classic white Christmas slice, this rum ball recipe is easy to make, and if you don’t eat them all yourself, they’re perfect to gift to friends and family.
Method
Step 1 of 3
Place biscuits in a food processor and process until a fine crumbs form. Transfer to a large bowl. Add milk, rice bubbles, cranberries, pistachios, rum and 1/2 cup coconut, stirring until well combined. Roll level tablespoonfuls of mixture into balls. Place remaining coconut in a shallow dish.
Step 2 of 3
Place chocolate and oil in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon for 1 minute or until chocolate has melted and is smooth.
Step 3 of 3
Line a tray with baking paper. Rest balls, one at a time, on a fork and dip in chocolate mixture to coat. Gently tap fork on bowl edge to allow excess chocolate to drip off. Transfer to coconut and roll to coat. Transfer to tray. Refrigerate for 10 minutes or until set, then serve.
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