Chocolatey Mud Balls Sweet Treat (Printable)

Rich chocolatey balls with a fudgy texture, coated in powdered sugar for a sweet finish.

# What You Need:

→ Base

01 - 1 1/2 cups graham cracker crumbs
02 - 1 cup finely chopped walnuts (optional)
03 - 1/4 cup unsweetened cocoa powder
04 - 1 cup powdered sugar
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted
07 - 1/2 cup sweetened condensed milk
08 - 1 teaspoon vanilla extract

→ Coating

09 - 1 cup powdered sugar for rolling

# Directions:

01 - In a large bowl, mix graham cracker crumbs, walnuts if using, cocoa powder, powdered sugar, and salt until evenly blended.
02 - Whisk together melted butter, sweetened condensed milk, and vanilla extract in a separate bowl.
03 - Add the wet mixture to the dry ingredients and stir thoroughly until a thick, homogenous dough forms.
04 - Refrigerate the dough for 20 to 30 minutes until it is firm enough to handle.
05 - Scoop tablespoon-sized portions and roll them into balls using your palms.
06 - Generously roll each ball in powdered sugar to cover completely.
07 - Lay the coated balls on a parchment-lined tray and refrigerate for another 10 minutes until set.
08 - Serve chilled or at room temperature. Store in an airtight container for up to one week.

# Expert Advice:

01 -
  • No oven required, just a bowl and your hands—perfect for a lazy afternoon or last-minute gift.
  • That fudgy, melt-in-your-mouth texture happens because of one simple trick with condensed milk.
  • People always ask if you bought them from a bakery, and you get to smile and say you made them.
02 -
  • If your dough is too sticky to handle after chilling, it means your butter was too warm or you added the condensed milk too generously—pop it back in the fridge for another 10 minutes and it'll cooperate.
  • Rolling them by hand is intentional; using a food processor to make balls either over-mixes the dough or leaves them too dense and compact.
03 -
  • If you're making these ahead for a gift, store them in an airtight container with parchment paper between layers so they don't stick together or get flattened.
  • For a prettier finish, re-roll them in powdered sugar a second time right before serving so the coating looks fresh and thick, not just dusted.
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