Chocolate Marshmallow Snowballs Recipes

Steps:

• Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.

Steps:

• Melt the chocolate in a bowl over a pan of simmering water. Meanwhile, crush the biscuits and Maltesers in a large bowl with a rolling pin.
• Add mini marshmallows, dried cranberries and cake crumbs, then the chocolate and golden syrup. Mix well. Tip desiccated coconut onto a plate. Drop large spoonfuls of mixture onto the plate, then roll them around, coating in coconut and shaping into balls. Place on a baking tray and chill for 30 mins before serving. Sprinkle with edible glitter if you like.

Steps:

• Over low heat, melt chocolate chips with the condensed mik while stirring constantly.
• Remove from heat and cool slightly.
• Add marshmallows - mix well ensuring all marshmallows are coated.
• Drop by tablespoonful into coconut and roll into balls in the coconut.
• Chill for several hours.

Steps:

• Beat butter, sugar, and vanilla until light and fluffy.
• Add sifted flour and pecans; blend well.
• Chill dough while unwrapping kisses.
• Shape dough around each kiss to form a ball; about 1 teaspoon. Make sure the kiss is completely covered.
• Place on an ungreased cookie sheet. They dont spread, but make sure there is space between them.
• Bake at 375°F four about 12 minutes until set but not brown.
• Cool slightly on cookie sheet then transfer to a rack to cool completely. Be careful, they are very delicate when they first come out.
• Sprinkle with powdered sugar to complete the "snowball" effect.
• Store in an airtight container.

Steps:

• Put marshmallow and butter in pan over medium/high heat. Stir together until there are no bumps.
• Then add cup by cup the Honey Bunches of Oates and stir after adding each cup. Take off heat to let it cool.
• Fix dipping chocolate as directed on container. Use your hands to make into ball shapes. Then dip into chocolate container or spoon it on top of the balls, whichever you prefer.

Steps:

• Combine first 4 ingredients in large bowl. Add milk and corn syrup; mix well.
• Use moistened fingers to press 2 Tbsp. graham crumb mixture into ball; flatten into 3-inch round. Wrap dough around marshmallow to completely enclose marshmallow, then re-roll into ball. Repeat with remaining dough and marshmallows.
• Cover plate with waxed paper. Place coconut in medium bowl. Roll balls, 1 at a time, in coconut until evenly coated with coconut; place on prepared plate.
• Refrigerate 1 hour.

Steps:

• Preheat oven to 375 degrees F.
• Beat or mix together flour, butter, powdered sugar, milk, and vanilla.
• Cut the almond paste into 1/2-inch slices, then cut slices into 1/4ths.
• Shape 1-inch ball of cookie dough around each piece of almond paste; roll gently and form a ball.
• Place 1 inch apart on an ungreased cookie sheet.
• Bake 10 to 12 minutes or until bottoms of cookies are golden brown.
• Remove to a wire rack.
• Cool for 30 minutes; dip tops into Almond Frosting, then into glitter or coarse sugar.

Steps:

• Preheat oven to 350 degrees.
• cream butter and 3 tbsp powdered sugar.
• add vanilla.
• mix in flour and nuts.
• roll into tiny balls (about one teaspoon size).
• bake for 20 minutes.
• Roll in powdered sugar while hot.
• allow cookies to cool and roll in powdered sugar again.
• pop one in your mouth and enjoy.