White Chocolate Gingerbread Rum Balls

White chocolate, gingerbread rum, and ginger snaps in the shape of balls! And of course rolled in sugar sprinkles because that's how I roll!

5 from 1 vote

1 cup white chocolate chips
3 Tablespoons light corn syrup
1/2 cup gingerbread rum
2½ cups ginger snaps - finely crumbled I put mine through the food processor but feel free to put them in a ziploc bag and beat them with a rolling pin!
1/2 cup powdered sugar

Put the white chocolate chips in a large microwave-safe bowl.
Microwave in 20-30 second increments, stirring in between heating sessions, until the white chocolate is melted and smooth.
As soon as the white chocolate is melted add the rum and the light corn syrup and whisk until all in incorporated and it's smooth.
Add the crumbled ginger snap cookies and the powdered sugar, stir to combine completely.
Scrap sides of bowl down and place a piece of cling wrap, saran wrap - directly on the mixture covering it completely and place in the refrigerator for at least an hour - can be longer.
Once set up, roll into the size of ball you wish! I went smaller, but you do you!
Roll into balls and then roll in colored sugar!
Store these in refridgerator in an airtight container

Nutrition values are estimates, for exact values consult a nutritionist.

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