Snowball Dippers Recipes

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.

SNOWBALL DIPPERS

Steps:

• Bring a pan of water to a simmer over a low heat. Put the chocolate in a heatproof bowl and sit it on top of the pan, making sure that the water doesn't touch the bottom of the bowl, and gently melt the chocolate.
• Push a lollipop or cake pop stick into each marshmallow. Check the chocolate is melted completely by giving it a stir, then scrape it into a smaller bowl. Tip the white sprinkles into another small bowl. Put a wire rack next to the bowl of chocolate and a sheet of baking parchment next to the bowl of sprinkles.
• Holding the end of a stick, dip a marshmallow into the chocolate so that it is completely coated. Lift it out, but hold it over the bowl to allow the extra chocolate to drip back in, then put it on the wire rack. Dunk the marshmallows, one by one, then line them up on the wire rack in the order that you dunked them.
• Pick up the first marshmallow you dunked and dip into the sprinkles to completely coat. Sit the snowball marshmallow on the baking parchment. Continue to dip and coat the marshmallows, working along the line so that you cover them in sprinkles in the same order that you dunked them in chocolate. When all the marshmallows are covered, leave them on the baking parchment until they are set.
• You can now wrap the marshmallows in cellophane and tie with ribbons if you're giving them as a present. Alternatively, if you want to enjoy them right away, warm 1 mug of milk - in a microwave or saucepan - per snowball. Use your snowball as a stirrer in each mug of milk and keep stirring until all the sprinkles, chocolate and most of the marshmallow have melted. Check the milk is not too hot, then drink up. Will keep for up to 2 weeks in cellophane bags.

DIRTY SNOWBALL

Steps:

• In a shot glass, combine the coffee liqueur, creme de menthe, and Irish cream liqueur. Drink all at once.

DIRTY SNOWBALLS

Steps:

• Combine cream cheese and cookie crumbs. I use my hands for this. Mess, but easier than trying to use a spoon.
• Let mixture cool in the fridge for 30 minutes.
• Roll mixture into bite size balls and freeze for one hour.
• Melt almond bark in a double boiler.
• Dip frozen balls into almond bark and place on wax paper lined cookie sheet. Freeze until bark is hardened.

CHOCOLATE-DIPPED SNOWBALLS

Steps:

• Melt butter in large saucepan on low heat.
• Add marshmallows; cook for 5 minutes or until marshmallows are melted and mixture is well blended, stirring occasionally.
• Remove from heat.
• Stir in cereal.
• Cool slightly.
• Shape into 24 balls with moistened hands and place on wax paper-covered baking sheet.
• Cool completely.
• Heat dipping chocolate as directed on container.
• Dip top of each ball in chocolate and return to baking sheet dipped side up.
• Refrigerate for 15 mintutes or until chocolate is firm.
• These taste great with any flavor of Post Honey bunches of oats.