Spicy Brandy Choco Surprise

Kristy Settle


I actually started out by looking for a good old fashion rum ball recipe for the family holiday cookie baking day with my soon to be in-laws. We have so much fun and some kids get involved while others are running around us. It is a great time to tell stories and listen to holiday music. Plus, we make WAY too many cookies and have to give them away. Good times.
All of the other recipes for Rum Balls were just missing something-- ZING!

***I always try to cut down on the amount of sugar; hence the selection of sugar free chips.

pinch tips: How to Melt and Soften Butter



30 Min


6 oz
sugarfree chocolate chips
1/2 c
3 Tbsp
light corn syrup
2 c
vanilla waffers (approx. 44 or one box)
1/2 c
2 tsp
cayenne pepper
1 1/2 c
confectioners' sugar (for dusting)

Directions Step-By-Step

Crush the vanilla wafers in a food processor or use a gallon zip lock baggie and a can of soup to crush. I prefer this method; it relieves stress.
Gently melt chips over low heat using a double boiler or a metal or glass bowl partially submerged in a water filled saucepan. Stir and monitor. Remove chocolate from heat when melted.
Stir in sugar, corn syrup, brandy, and cayenne pepper. Then fold in wafer crumbs. Mix thoroughly. The result will look like sticky brownies.
Here is where I like to do a shot of the brandy before I proceed, especially during the Holiday season.
Using a melon ball size scoop, drop one full scoop at a time into the confectioners' sugar. When coated, roll into a ball with your hands. (This keeps your hands from getting too sticky. If the mix is melting in your hands, wash them with cold water to lower the temperature of your skin.)
NOTE: They taste better after one day. They taste amazing after two days. If they make it to days three or four, they are the bomb. Enjoy!

About this Recipe

Course/Dish: Cookies, Chocolate, Other Snacks