Rum Balls

Rum Balls

INGREDIENTS
60 Oreo Cookies
3 Tbsp Heavy Whipping Cream
1/3 Cup Dark Rum
Sprinkles

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METHOD
1. Crush Oreo cookies in a food processor until crushed into fine crumbs.
2. Pour the crumbs into a medium mixing bowl.
3. Add the Cream and the Rum. Mix well until fully combined.
4. Roll mixture into small bite-sized balls (approx. 1").
5. Roll the balls in sprinkles to cover.
6. Refrigerate for at least 30 minutes or until firm. Store in the fridge.

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HOW TO SERVE
Best when made 2 days before serving.

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