No Bake Marshmallow M&M Mint Balls

Course: Dessert

Cuisine: Christmas

Prep Time: 20

Chill Time: 5

Total Time: 5 20

Servings: cookies

Calories: 70kcal

Author: Lord Byron's Kitchen

Use melted peppermint flavoured marshmallows in this recipe for even more minty flavour! Prepared with cocoa, graham crumbs, and coconut, these No Bake Marshmallow M&M Mint Balls are sure to please and delight the peppermint lover in your family!

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Ingredients

200 grams mini marshmallows (use Dandies Peppermint Marshmallows if possible, otherwise, regular white marshmallows will do the trick)
14 ounces sweetened condensed milk
1/2 cup butter
1 teaspoon peppermint extract
3 cups graham crumbs
4 teaspoons cocoa powder
1 1/2 cups fine unsweetened coconut
72 candy coated mint-flavoured chocolates

Instructions

Add the marshmallows, sweetened condensed milk, butter, and peppermint extract to a large, microwave-safe bowl. On high power, microwave the ingredients for one minute. Remove and stir well. Return to microwave and set it for another minute. Continue to do this until all of the ingredients are melted together.
Next, add the cocoa powder and stir into the marshmallow mixture. Now, add the graham crumbs and 3/4 cup of the coconut. Stir until combined. Cover and refrigerate the mixture for 3-4 hours.
Line a baking sheet with parchment paper. Set aside. Pour the remaining coconut into a bowl for rolling the balls into. Set aside. Finally, add the candy coated chocolate to a bowl as well. Setting everything up before you start to roll the mixture into balls makes the task easier and cleaner.
Portion out one tablespoon of the mixture and roll it into a ball. Roll the ball into the coconut and set it onto the parchment-lined baking sheet. Press a candy into the center of the ball, which will flatten them slightly. Do this until all of the mixture is used up.
Transfer the baking sheet to the fridge for 2 hours. Finally, place the cookies into a food-safe container and keep refrigerated.

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