Gluten-Free Rocky Road Snowballs
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This recipe makes 75 snowballs servings
Nutritional Info |
|
|---|---|
| Per snowball: about | - |
| cal | 73 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 4 mg |
| sodium | 18 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 2 |
| folate | 2 |
Enlist your favourite helping hands to roll these delights and coat them in coconut. For a nut-free variation, replace walnuts with chopped glac?herries.
Ingredients
- 1-1/2 cups semisweet chocolate chips
- 1-1/2 cups milk chocolate chips
- 1 pkg cream cheese, softened
- 1-1/2 cups chopped walnuts
- 1 cup mini marshmallows
- 1-1/2 cups shredded sweetened coconut
Preparation
In bowl over saucepan of simmering water, melt together semisweet chocolate chips, milk chocolate chips and cream cheese, stirring occasionally, until very thick. Remove from heat; stir in walnuts and marshmallows. Refrigerate until firm, about 1 hour.
Roll by scant 1 tbsp (15 mL) into balls; roll each in coconut. Place on waxed paper-lined baking sheet; refrigerate until hardened, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Roll by scant 1 tbsp (15 mL) into balls; roll each in coconut. Place on waxed paper-lined baking sheet; refrigerate until hardened, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Source : Canadian Living Magazine: December 2007
- Keywords : Dessert; Chocolate; Cream cheese; Simmer; Refrigerate/Chill; Make-Ahead; Coconut; Gluten-free;
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