MARSHMALLOW ROLL COOKIES. EASY, NO-BAKE & FREEZER FRIENDLY!
These Marshmallow Roll Cookies are another treat that you routinely see on trays of Christmas cookies here in Newfoundland. They are popular in local bakeries too, especially those that specialize in popular Newfoundland treats and squares.
They look very much like Newfoundland Snowballs but the soft chocolate outside is even easier to make. This is the same recipe that I use to surround well drained maraschino cherries as well. I sometimes dip those in chocolate or roll them in coconut like in this recipe.
You will also often see this recipe made as a long roll with slices cut off the roll to serve. My method is a little different because I found the roll more difficult to store. The cut marshmallow kept sticking together in the containers and this often led to mangled slices.
My solution was to turn each large marshmallow into its own sphere and then freeze them. When serving, I then just slice halfway through the marshmallow and chocolate ball to create 2 individual portions. Easy peasy and no sticky marshmallows to wreck the look of the cookies.
As a kid, I’d most often see these made with coloured/flavoured marshmallows but those seem to be increasingly hard to find. Kraft Canada, who make the popular Jet-Puffed brand I grew up with as a kid, do not list the jumbo size on their website. just the mini marshmallows. You may be able to find them in another band if you try. The pretty pastel colours do look very appealing on the plate.
Ingredients
Instructions
for full instruction please see : www.rockrecipes.com
They look very much like Newfoundland Snowballs but the soft chocolate outside is even easier to make. This is the same recipe that I use to surround well drained maraschino cherries as well. I sometimes dip those in chocolate or roll them in coconut like in this recipe.
You will also often see this recipe made as a long roll with slices cut off the roll to serve. My method is a little different because I found the roll more difficult to store. The cut marshmallow kept sticking together in the containers and this often led to mangled slices.
My solution was to turn each large marshmallow into its own sphere and then freeze them. When serving, I then just slice halfway through the marshmallow and chocolate ball to create 2 individual portions. Easy peasy and no sticky marshmallows to wreck the look of the cookies.
As a kid, I’d most often see these made with coloured/flavoured marshmallows but those seem to be increasingly hard to find. Kraft Canada, who make the popular Jet-Puffed brand I grew up with as a kid, do not list the jumbo size on their website. just the mini marshmallows. You may be able to find them in another band if you try. The pretty pastel colours do look very appealing on the plate.
Ingredients
- 1 1/2 cups Graham cracker crumbs
- 1 cup unsweetened coconut fine or medium cut (plus an additional cup or so to roll the balls)
- 5 tbsp cocoa
- 1 10 ounce can sweetened condensed milk 1 1/4 cups
- 1/3 cup melted butter
- 1 tsp vanilla
- About 2 dozen jumbo marshmallows
Instructions
- In a large bowl, mix together the graham crumbs, 1 cup coconut and cocoa until well combined. This also helps break up any lumps in the cocoa.
- Mix together the condensed milk, butter and vanilla and stir into the dry mixture.
- Let the mixture sit in the fridge for 20 minutes or so before forming the cookies.
- .................................
for full instruction please see : www.rockrecipes.com
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