Peppermint Balls for Kids and Adults Alike
- Carbohydrate 89.5236374999057 g
- Cholesterol 10.271875004149 mg
- Fat 8.44323458490961 g
- Fiber 1.08733335057894 g
- Protein 3.60195958328252 g
- Saturated Fat 5.02595541766903 g
- Serving Size 1 1 Serving (118g)
- Sodium 300.59633334417 mg
- Sugar 88.4363041493267 g
- Trans Fat 0.5094715834405 g
- Calories 430 calories
Step-by-step
- Make a basic Rice Crispy Treat by melting the butter over medium heat in a very large saucepan.
- Add the marshmellows and stir til melted, then add in milk with mint extract.
- Stir again.
- Then add in cereal and stir til well coated.
- Remove from heat and work quickly with damp hands, break off a small amount of the coated cereal and form into a small ball.
- Place the ball on a waxed paper covered cookie sheet.
- Continue doing this til all the balls are formed.
- You should have about 36 - 40 balls.
- Set aside.
- Melt semi sweet chocolate in microwave according to directions on bag.
- Dip each ball in the chocolate and smear the chocolate all over the ball with your hands making sure to evenly but thinly coat the ball.
- Place back on waxed paper covered cookie sheet.
- Repeat this method with the white chocolate.
- When all the peppermint balls are dry, place each one in the mini paper cups.
- Serve and enjoy!
Unlike traditional baked holiday cookies that rely on flour structures and oven development, these no-bake confections depend entirely on controlling sugar crystallisation and fat behavior. Marshmallow-based treats often turn tough or rubbery if sugar is overheated, making low-heat management essential when binding the cereal base.
- Melt butter and marshmallows strictly over medium-low heat, keeping the temperature beneath 212°F to prevent the sugars from caramelising into a hard, brittle sheet.
- Dampen hands thoroughly with cold water before shaping the mixture, as the warm sugar syrup is extremely tacky and will adhere instantly to dry skin.
- Work within a strict 15-minute window while the cereal mixture remains pliable, because cooling sugar rapidly sets into a rigid block that resists forming.
- Melt chocolate chips in 30-second increments in the microwave to protect the cocoa butter crystals from scorching, which causes a grainy texture.
- Store the finished confections in an airtight container at room temperature for up to five days, separating layers with parchment paper to prevent humidity absorption.
Confectionery applications combining puffed grains and sugar syrups trace their American popularity to mid-century commercial cereal promotions. Achieving the right balance of snap and chew requires strict adherence to cooling parameters and fat stabilization.
