Serve these snowball sticks upright in a block of Styrofoam to add a touch of whimsy to your party. The nonalcoholic variation makes great holiday snacks for a kids' party. You'll need 36 candy sticks, available at bulk food or candy-making supply stores.
- Portion size 36 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
MethodIn large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape into greased and parchment paper–lined 9-inch (2.5 L) square metal cake pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool. (Make-ahead: Wrap in plastic wrap; overwrap in foil and freeze for up to 2 weeks.)
Trim darkened edges off cake. Crumble cake into food processor; drizzle with rum. Process until in fine crumbs; transfer to bowl.
Press by heaping 1 tbsp (15 mL) into balls; insert candy stick into each. Refrigerate on parchment paper–lined baking sheet until firm, about 30 minutes.
Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate wafers until smooth. Remove from heat.
Dip balls in chocolate, letting excess drip back into bowl; refrigerate until set, about 30 minutes. Dip balls again; sprinkle all over with coconut. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 2 days. Bring to room temperature before serving.)
Nutritional facts Per piece: about
- Sodium 69 mg
- Protein 2 g
- Calories 128.0
- Total fat 7 g
- Potassium 51 mg
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 15 g
- Iron 3.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 3.0