White Chocolate Rum Ball Slice
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This White Chocolate Rum Ball Slice Recipe is an easy no-bake treat, combining crushed biscuits, cocoa powder, coconut, rum and a touch of orange zest. With a smooth white chocolate topping, it’s perfect for holiday celebrations or special occasions!
White Chocolate Rum Ball Slice Recipe
This White Chocolate Rum Ball Slice is a simple, no-bake holiday dessert that blends rich cocoa, sweet biscuits, and a touch of orange zest with a hint of rum.
The creamy white chocolate topping adds a luxurious layer to the already indulgent base. This slice is perfect for festive gatherings or any special occasion when you want an easy-to-make treat with maximum flavor.
Its versatility allows you to make it ahead of time, making it an ideal dessert to have ready for guests!
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Can I make this recipe without rum?
Yes! You can simply leave out the rum without needing to replace it with any extra liquid. The recipe will still turn out delicious and perfect for a kid-friendly, alcohol-free version.
What type of biscuits work best for this slice?
Plain sweet biscuits like Marie or Digestive are ideal for this white chocolate rum ball slice as they create a crumbly base that complements the creamy topping. While Graham Crackers are a potential alternative, I haven’t personally tested the recipe with them. The key is to choose biscuits that crumble easily and hold their structure when mixed with the other ingredients, ensuring the right texture for the slice.
How to store white chocolate rum ball slice
Storage: Store the slice in an airtight container in the refrigerator for up to 1 week.
Freeze: For longer storage, wrap the entire slab or individual slices in cling film, then place in a freezer-safe bag or container. It can be frozen for up to 3 months.
Thaw: Thaw the slices in the refrigerator overnight. For quicker thawing, leave them at room temperature for a few hours until they are soft enough to eat.
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White Chocolate Rum Ball Slice
Ingredients
Base
- 250 g (8.9 oz.) Marie biscuits, or Arrowroot or Plain Digestive biscuits
- 1/4 cup natural unsweetened cocoa powder
- 1 cup unsweetened desiccated coconut
- 2 tsp orange zest
- 395 g (1 tin) full-fat sweetened condensed milk
- 2 Tbsp dark rum
White Chocolate Topping
- 200 g white chocolate block/bar, broken into squares
- 1/2 tsp coconut oil, or vegetable oil
Instructions
Base
- Line Baking Pan: Line an 8-inch x 8-inch (20cm x 20cm) square baking pan with parchment paper and set aside.
- Crush Biscuits: In a high-speed food processor, crush biscuits into crumbs, leaving some larger chunks for added texture.
- Mix Dry Ingredients: Transfer the crushed biscuits into a large mixing bowl. Add cocoa powder and desiccated coconut. Mix with a wooden spoon until well combined.
- Combine Wet Ingredients: Pour in the condensed milk and rum. Mix thoroughly until well combined. Tip: Use your hands for easier mixing!
- Press into Tin: Press the mixture firmly into the lined baking pan, ensuring an even, flat surface. Set it aside.
White Chocolate Topping
- Prepare the Topping: In a double boiler over simmering water, melt the white chocolate and coconut oil together, stirring occasionally until completely melted and smooth.
- Spread Chocolate: Pour the melted white chocolate over the base, spreading it evenly with a spatula.
- Chill and Set: Refrigerate the slice for 3-4 hours or until the base is solid and the chocolate has fully set.
- Cut and Serve: Before cutting, allow the slice to sit at room temperature for 5-10 minutes, making it easier to slice through the chocolate without cracking. Enjoy!