Rum balls are a holiday staple. This recipe is a twist with pecans and maple syrup added to elevate this holiday classic. Make sure to toast the pecans which tones down their bitterness and use high-quality/premium chocolate to match the quality of your Challenge Butter.

Shortbread

  • 1 cup pecans
  • ½ cup cream
  • 6 Tablespoons Challenge Butter
  • 6 Tablespoons rum
  • 6 Tablespoons maple syrup
  • 8 ounces dark (76%) chocolate, chopped
  • Cocoa powder for dusting

Directions

  • 1

    Place pecans on a baking tray and toast in the oven at 350 F for about 5-8 minutes. Set aside for 15 mins to cool.

  • 2

    Grind pecans in food processor into a coarse meal.

  • 3

    In a saucepan (or a medium bowl in the microwave), heat the cream, butter, rum, and maple syrup.

  • 4

    Put the chopped chocolate into the mixture and stir until the chocolate has melted. Add the toasted pecan meal (optional: set 2 tablespoons aside for dusting).

  • 5

    Let the ganache sit at room temperature for at least 1 hour.

  • 6

    Shape 1-inch sized balls and roll in some left over pecan meal or cocoa powder.

  • 7

    Keep in an airtight container in the fridge for about 1 week.