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Key Lime Rum Balls CLINTON KELLY

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Tastes like sunshine, and that’s all that matters!

ingredients
KEY LIME RUM BALLS
2 blocks cream cheese (softened, 8 ounces each)
1/2 cup key lime juice
3 tablespoons white rum
2 limes (zested)
1/2 cup powdered sugar
2 cups graham crackers (finely crushed)

directions
In stand mixer fitted with a whisk attachment, add the cream cheese, key lime juice, rum, lime zest and powdered sugar and whip to combine. Spread mixture onto a quarter sheet tray and refrigerate or freeze for 15 minutes. Remove and scoop mixture into 1-inch balls using a cookie scoop or tablespoon measure. Place on a baking sheet lined with parchment and refrigerate or freeze for another 10 minutes until solid.
Place the graham cracker crumbs in a baking dish. Roll the key lime balls in the graham cracker crumbs and store in the refrigerator until ready to serve.
Tip: If using your hands to roll the balls, wet your hands before handling the mixture to prevent it from sticking. Roll the rum balls in the graham crackers when slightly softer to get a better coating.

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