Chocolate Marshmallow Snowballs Recipes

THE PERFECT NEWFOUNDLAND SNOWBALLS RECIPE

Steps:

• In a large saucepan, combine the sugar, butter and milk. This mixture will foam up while boiling so a larger pot is recommended.)
• Boil together gently over medium heat for 5-6 minutes or until mixture reaches about 225 -230 degrees F on a candy thermometer. (The 5 to 6 minutes cooking time is usually quite accurate for me but don't start timing it until the mixture is fully at a rolling boil and don't stir the mixture while it boils.) For the record, my latest batch took exactly 6 minutes at a rolling boil and it was perfect.
• Mix together the oats, 1 cup coconut and cocoa.
• Add the boiled mixture to the dry ingredients until well combined and chill well in the fridge, until mixture is able to be shaped into 1 1/2 inch balls. The mixture will be quite soft and sloppy while it is still hot. It will not firm up until it is very well chilled.
• In updating this recipe I prepared a batch and let it cool down to almost room temperature before covering the bowl and refrigerating overnight. The next day, as can be seen in one of the photos above, the mixture was very easy to scoop and roll into balls.
• Roll the balls in additional coconut.
• Makes about 4 dozen. These should ALWAYS be stored in the fridge to maintain the soft yet slightly chewy texture. They tend to be too soft at room temperature.
• These freeze very well (my kids eat them frozen all the time, just like my siblings and I did as kids)

CHOCOLATE MARSHMALLOW SNOWBALLS

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.

CHOCOLATE SNOWBALLS

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.

SNOWBALL

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.