It's been raining all day here in Brisbane, so I thought I would do some baking with the kids. First up are these chocolate crunch balls. This recipe is just your basic chocolate ball recipe, and I decided to add some rice bubbles for some extra crunch and texture.
INGREDIENTS
- 1 packet arrowroot biscuits
- 1 tin condensed milk
- 1 cup rice bubbles (coco pops would work too)
- 4 tablespoons cocoa powder
- Sprinkles or coconut to roll balls in
DIRECTIONS
- Crush or blitz arrowroot biscuits.
- Mix all ingredients together (except sprinkles).
- Roll teaspoon sized balls of the chocolate mixture and roll each ball in sprinkles.
Store in the fridge for 3 days or freezer for 3 months.
Melanie
Could you use chocolate ripple biscuits instead of milk arrowroots? I have some to use up!
ohsobusymum
Yes, I'd just reduce the amount of cocoa you add.
Myrtle
I live in the U.K. So may not be able to get arrowroot biscuits. What weight of biscuits is used so I can substitute in something else?
Kate
I'm out of rice bubbles - could you still make without?
Rachel
Myrtle they normally come in a 250 gram packet. I'm from oz and their great. Sadly I live in Italy now and can't find them here or what's the next best thing to substitute them with. Their plain but sweet and I would imagine onceblits they'd create quiet a fine powder. Tho I'm so excited I have discovered I can use digestives to substitute for graham crackers!!!! Hey Kate maaaybe corn flakes but a bit less then the rice bubble amount???? I dunno