Marshmallow Balls

My Miss 13 has taken over my kitchen lately baking for lunchboxes and a few extra sweet snacks.  She loves baking and especially the recipes that you get your hands dirty and have to give a little creative flare, she’s so clever!  Miss made these Marshmallow Balls recently, she was in her element!

They have a sweet biscuit mixture coating the marshmallow, a really nice snack idea especially for Easter.

I may have tried a half, they are sweet so it’s easy to not over indulge.

These can be made a week ahead.  Store in an airtight container in the fridge.

Marshmallow Balls

Print Recipe

Pin Recipe

• Author: Katrina Springer
• Prep Time: 30 mins
• Cook Time: 10 mins
• Total Time: 40 mins
• Yield: 40-50 1x

Ingredients

Scale 1x2x3x

• 200g butter
• 395g sweetened condensed milk
• 1 cup brown sugar, firmly packed
• 1/4 cup cocoa powder, sifted
• 2 tsp vanilla extract
• 375g plain sweet biscuit crumbs
• 300g pink and white marshmallows
• 1 1/2 cups desiccated coconut

Instructions

1. In a medium saucepan, over low heat add butter, condensed milk, sugar, cocoa and extract.
2. Stir for 3-5 minutes or until smooth and combined together.
3. Remove from heat and stir through the biscuit crumbs.
4. Place coconut into a separate small bowl.
5. Using damp hands, press 3 heaped teaspoons of mixture around each marshmallow, roll firmly to create a ball.
6. Roll balls in coconut.
7. Place balls on trays and chill in refrigerator for 1 hour or until firm. Serve.
8. Store in fridge.