Rum Balls

While rum balls may be best associated with Christmas, they're honestly just as perfect for parties, celebrations, catch-ups or solo snacking. Sweet, indulgent and adults-only - as well as being no-bake and easy to make - why shouldn't this be a year-round treat?

The great thing about these mini-goodies is that they're crazy versatile. If coconut's not your thing, swap them out for a walnut, pecan or hazelnut. Not down with a rum? Try bourbon instead. Likewise, the cookies are a starting suggestion. Use wafers, gingerbread, leftover cake - in fact any kind of baked good you've got lying around should do the trick. Powdered milk has been added for a bit of added creaminess, but this is entirely optional.

There's a trio of coating options in here - coconut, cocoa, and chocolate sprinkles - for a bit of contrast and pop, but you can mix and match here to your heart's content. You can even go all out and dip them in white, milk or dark melted chocolate. Roll the balls as soon as you take the mix out of the fridge so it can pick up the most of your coating, and wet your hands before handling your chocolate mixture. This will help you shape the balls and prevent everything sticking to your palms.

Finally, try to prepare these in advance if you can. They'll firm up in the fridge and a couple of days will help the alcohol infuse and the flavours blend. Just before you serve them up, give them a little time to warm to room temperature. A slight softness will enhance the rum ball's rich deliciousness.