Chocolate Crunch Balls

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

  1. Crush or blitz arrowroot biscuits.
  2. Mix all ingredients together (except sprinkles).
  3. 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.

 

5 Comments

  • 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?

  • 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

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