CHOCOLATE SNOWBALLS RECIPE NO BAKE RECIPES

Steps:

• Pulse half of cookies in a food processor 3 or 4 times or until crumb consistency. Add remaining cookies to crumbs in food processor and pulse until crumb consistency. Cut cream cheese into 4 pieces; add to food processor, 1 piece at a time, processing well after each addition.
• Roll cream cheese mixture into 1-inch balls. Push one chocolate-covered mint into the center of each ball; roll each ball until smooth.
• Microwave chocolate morsels and shortening in a glass bowl on HIGH for 90 seconds or until melted, stirring every 30 seconds. Dip balls in melted chocolate mixture; place on wax paper to harden. Store in refrigerator.

Steps:

• Place the oats and 1 cup of shredded coconut in a large bowl. Set aside.
• Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking.
• Remove butter mixture from heat, stir in the vanilla extract, then pour over the oats-coconut mixture. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2 to 3 days.
• Meanwhile, pulse the remaining coconut in a food processor to break it down.
• Line 2 baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
• Using a 1-tablespoon cookie scoop (or simply a spoon), roll into 1 tablespoon balls. The mixture may get a little sticky but just form it into a ball.
• Roll balls in coconut and place on the baking sheets. Refrigerate for at least 30 to 60 minutes to “set.”
• Serve and enjoy.