White Chocolate Cranberry Krispie Treats

white, chocolate, cranberry, rice krispie, marshmallow, christmas, snow, If you know me then you know I love me a Rice Krispie treat.  I’ve made so many over the years I can’t keep count.  I love experimenting with different flavours.  In the past I’ve made Cinnamon Bun Rice Krispies, as well as throwing in things like chocolate chips and marshmallows.

I’ve hit the jackpot with this one.  I love the tartness of the cranberries mixed with the snowy white chocolate.  Perfect for a treat after playing in the snow, or taking the dog for a winter walk.

I’ve used Kellogg’s Rice Krispies in this recipe because I love their taste and crunchiness.  I haven’t been compensated by Kellogg’s in any way.

Another thing I like to use is the 1/2 cup squares of margarine.  You can use butter if you like, but I can find margarine in convenient squares in the grocery.  It’s fast and it’s one less thing I have to measure.

So, let’s tuck in and get started.  Spray a 9X13 pan with cooking spray and set aside.  In a large pan melt 1/2 cup of margarine or butter under medium/low heat.  You don’t want to burn your fat before things get started.  Then add about 400/450 grams of mini marshmallows.  I think the bags come in 400 or 450 gram size.  Whichever it is use the whole bag.  If you get the 1 kg size, like I do, then eyeball about 1/2 the bag.  Stir until all the marshmallows have melted.  Remove the pan from the heat and add the vanilla.

Now we’ll have to work quickly as the mixture sets up fast.  Add the rice Krispies, cranberries, white chocolate chips and stir to combine.  You’ll want to have a nice, even distribution of ingredients.  Then add about a cup or so of mini marshmallows.  Pour the mixture into the 9×13 pan and press down to make an even layer.  I like to wet my hands with some cold water and then press down.  That way the melted marshmallow won’t stick so much and you can work the corners better than with a spatula.  Place the pan in the fridge to cool.  About an hour or so.  When done, remove from the pan and cut into squares.

This batch makes about 48 one inch squares, but you can cut them larger if you like.  Another tip for making it a bit fancier is to drizzle some melted white chocolate on top before you cut the squares.  Just take 1/2 cup of white chocolate and a teaspoon of butter and microwave for 30 seconds.  Then stir until all the chips are melted.  Use a fork and dip it in the melted chocolate and drizzle over the rice Krispies.

white, chocolate, cranberry, rice krispie, marshmallow, christmas, snow,

White Chocolate Cranberry Krispie Treats

Creative a festive holiday treat with white chocolate chips, tart cranberries and mini marshmallows.
Course Dessert
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 48 squares


  • 1/2 cup butter or margarine
  • 450 grams mini marshmallows
  • 1 tsp vanilla extract
  • 6 cups Kelloggs Rice Krispies
  • 1 cup white chocolate chips
  • 1 1/2 cup dried cranberries
  • 1 cup mini marshmallows


  1. Spray a 9x13 pan with baking spray. Set aside.
  2. In a large saucepan melt the 1/2 butter over medium/low heat. When melted add the 450 grams of mini marshmallows. Stir until melted.
  3. Remove from heat and add the vanilla. Stir to blend. Quickly add the Kellogg's Rice Krispies, cranberries, and white chocolate chips. Stir to even distribute. Then add the mini marshmallows. Stir again.
  4. Place the mixture into the prepared 9x13 pan and press down with a spatula. If desired wet your hands with cool water and press down the mixture to make a nice even layer. Place in the fridge to cool for about an hour.
  5. When cooled and firm, remove from pan and cut into squares.

Christmas Cookie Countdown – Oatmeal Fruit Cookies

cookie, contest, newfoundland

This week’s cookie is one that I personally like.  While it can technically be made any time of the year (as are most cookies), I personally like cinnamon flavour around this time.  It makes you feel warm and brings forth visions of sitting by the fire while sharing these cookies with your loved ones. Oatmeal cookies have always been a favourite of mine.  I like the more chewy ones over the crisp cookie.  So this cookie is perfect for that reason.

This is another drop cookie.  It’s one of the easiest cookies to make.  You can try other drop cookies, like my molasses drop cookies, or the Newfoundland classic, scrunchies.

I’m just going to dive right in with this one.  You’ll need to mix your brown and white sugars with the oil in a bowl with the mixer on medium.  Add the egg and vanilla.  Mix well.  Then add the banana, coconut, and raisins.  In a separate bowl mix together the flour, salt, baking soda, and cinnamon.  With your mixer on low, slowly add the dry ingredients until clear.  Then add the oatmeal.  I’ve used quick cooking oats for my cookie, but you could use regular oats for an even more chewy cookie.  Mix until well combined.

I let my batter sit in the fridge to firm up a little.  You want the batter to be a bit cooler for scooping.  Just throw it in the fridge for 30-45 minutes.  While that is happening, you can preheat your oven to 350F.  The cooler batter will mean that the cookies won’t spread as much as a batter that is at room temperature.  Because these cookies are only about a couple of inches across after baking, I though it was a good idea to chill the dough.

Scoop onto a parchment or Silpat lined cookie sheet and bake for 12-14 minutes.  The cookies will be a nice brown colour when done, with slightly darker edges.  Again these cookies freezer very well, so if you make them today, you can store them away until the holidays.

cookie, newfoundland, oatmeal, banana, cinnamon, raisin, chewy

Oatmeal Fruit Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings 4 dozen


  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup mashed banana approximately one whole banana
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1 cup All purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 cups quick cooking oats


  1. In a large bowl with the mixer on medium, combine the brown sugar, granulated sugar, and oil.
  2. Add the egg and vanilla. Mix well.
  3. Add the mashed banana, shredded coconut, and raisins. Combine.
  4. In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Mix with a whisk until all the ingredients are evenly distributed. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
  5. Add the oatmeal and mix until combined. Transfer batter to fridge to cool for 30-45 minutes.
  6. Preheat oven to 350F. Scoop batter onto parchment of Silpat lined baking sheets with a couple of inches between scoops.
  7. Bake for 12-14 minutes until the cookies are lightly browned and the edges are a little darker. Let cool on sheet for 5 minutes and then transfer to rack to cool completely.

Christmas Cookie Countdown – Sour Cream Raisin Cookies

cookie, contest, newfoundlandWell, the Christmas music is playing, I’ve got a nice hot cup of tea by my side so I’m ready to start giving you some of my favourite holiday cookies.  I’m starting off with a drop cookie.  Drop cookies are one of the easiest cookie to make.  Cookies like my molasses drop cookie or chocolate chip are examples of a wonderfully easy cookie.  You just scoop out the batter onto a cookie sheet and bake.   You can be more precise with a cookie scoop so they all look the same and bake evenly.  I like using a scoop for that reason.  And it’s a little faster than using spoons.  Not to worry though, if you don’t have a cookie scoop, just use you tablespoons and you’ll be fine.

sour cream, raisin, cookie, christmas, newfoundland, dessert, brown sugar, holidayWhile most wouldn’t think about using sour cream in a cookie, it works really well.  It gives in a nice creamy texture with a hint of sourness.  And this cookie keeps well too.  You can make some and freeze them for the holidays and they’ll stay soft (after thawing, of course) and won’t crumble.  Perfect for your holiday get-togethers when you have to bring a housewarming gift.

First preheat your oven to 375F.  Now cream the butter.  You’ll want to get your butter nice and fluffy, so whip the butter for at least a minute.  Remember to have the butter at room temperature first.  It will make this step so much easier to do.  Add the sour cream to the mixture.  You’ll want to use full fat sour cream for this recipe.  It adds to the creaminess of the cookie.  Don’t worry about the fat content.  It’s not like you’re going to eat a dozen of them while watching a Christmas movie because you got home late and skipped supper.  No, nothing like that ever happened.  Ahem.

After you blended the sour cream and butter, add the brown sugar, eggs, and vanilla.  Mix well.  In a separate bowl combine the flour, baking soda, and salt.  Mix well to evenly distribute the ingredients.  Put your mixer on low and slowly add the dry to the wet batter.  Mix until clear.  That means you shouldn’t see any specks of flour in the batter.  Fold in the raisins.

Scoop by the tablespoon onto parchment or Silpat lined cookie sheets leaving about an inch between each scoop.  Bake for 12 to 15 minutes.  The cookies will have a slight colour so don’t be tempted to keep them in longer.  They will continue to cook as they sit on the cookie sheet.  Let them cool for about 10 minutes and then transfer to a cooling rack to cool completely.sour cream, raisin, cookie, christmas, newfoundland, dessert, brown sugar, holiday

Sour Cream Raisin Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 dozen


  • 1/3 cup butter unsalted if possible
  • 2/3 cup sour cream full fat
  • 2 cups brown sugar lightly packed
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3 cups All purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup raisins Can substitute currants or Craisins if desired.


  1. Preheat oven to 375F
  2. Cream butter on medium until fluffy. Add sour cream. Blend well.
  3. Add the brown sugar, vanilla, and eggs to butter/sour cream mixture. Mix on medium until well combined.
  4. In separate bowl combine the flour, baking soda, and salt. Blend together with a wire whisk to evenly distribute the ingredients. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
  5. Slowly fold in raisins to batter.
  6. Drop by tablespoonfuls onto a parchment or Silpat lined baking sheet, leaving about an inch between scoops. Bake for 12 to 15 minutes until set.
  7. Let cool on pan for about 10 minutes and then transfer to cooling rack to cool completely.

Recipe Notes

Currants or Craisins can be substituted for the fruit.

Always have your ingredients at room temperature for baking unless specified.

Twelfth Buns

And so it ends, Christmastide.  The twelfth night, or Epiphany, has passed and we’re going back to our daily lives.  The kids are back in school, and most of us are back to work.  I just wanted to get one last Christmas post in before the season is over.   Here’s a clip from This Hour has 22 Minutes about mummering:

As I said before Old Christmas day was a big thing in Newfoundland, more so for my parents and grandparents than now, but there are still traditions of mummering and celebrating throughout the province.  Depending on what part of the province you were from sometimes it was called mummering and sometimes called Janneying. The term “mummer” was derived from the fact that those who were mumming remained silent (mum) to prevent those for whom they performed from guessing their identities. The origin of the word “janneying” is uncertain, but some believe it was derived from “jannies,” referring to young boys who disguised themselves to perform mischief during the Christmas season. It’s also thought as another form of Johnnies, a common name for young boys.

I was reading an account about Old Christmas day and there was a mention of Twelfth buns.  This is taken from the Dictionary of Newfoundland English: “Those twelve nights [of Christmas] we’d be at it, and the last night we[‘d] make a pan of sweet buns, twelfth buns, and give ’em to the people. Every house we’d go to we’d give ’em a bun for Twelfth Night.”

I was talking with my father the other night and he remembers going Janneying when he was a boy. Like mummering, the group would go in the house, play a bit, stay for some cake and then move on.  Here’s a great recount of those times taken from the Southwest Arm Historical Society: “Where we lived in St. Jones, Christmas was good because we’d be Jannying for the twelve days of Christmas. We’d go to people’s door and knock. When they come out you’d say, “Any Jannies ‘lowed in?” They’d say come on in now. They’d try to guess who we were. Then they’d give you a piece of cake and a drop of syrup. Sometimes the people would want you to dance.

On Old Christmas night, we’d go around to the different houses. Around 11:00 pm a number of young people would get together and make an old twelve cake. Everyone would bring something to put in the cake like figs, fat pork, berries and whatever you could get. When it was baked, we’d all share. Somebody would bring partridge berries and we’d steep it in the kettle and remove the berries and drink the juice. This was how we made berry ocky.”

So I got to searching about buns, and cakes.  Unlike now sweet bread was considered a treat.  Sugar and raisins were not something you would throw into bread; too expensive.  Bread usually was the plain white loaf, made into the three bun loaves, used for everyday meals.  Sweet breads were for special occasions like the holidays.  Breads such as raisin loaf were only made a few times a year.

A sweet bread is an enhanced dough, usually with eggs and sugar.  Then you can augment the dough by added ingredients like fruit or nuts.  My grandmother’s cinnamon raisin bread is always a big hit when we go visit.  I like it toasted with a slathering of butter. This recipe I have is done in the bread mixer, so I can mix it and walk away and do other things while the bread is proofing (like write blog posts).

This recipe makes a two pound loaf and will be separated into twelve buns.  In the bread maker place the following ingredients in this order:

  • 1 1/3 cups water
  • 1 egg
  • 1/4 cup skim milk powder
  • 1 1/4 tsp salt
  • 1/4 cup packed brown sugar
  • 2 tbsp butter (room temp)
  • 3 3/4 cups all purpose flour
  • 1 1/2 tsp cinnamon
  • 1 tsp bread machine yeast
  • 1 cup raisins

Put machine on dough cycle and mix.  I like to have my water a little warm, just to give the yeast a bit of a head start.  The trick is that if you can leave your finger in the water for five seconds comfortably then it’s warm enough.  Longer than that the water is too cool.

Once the cycle is complete remove dough and shape into twelve buns.  I noticed the buns were about 80 grams each.  I measure them because I like to have all the buns about the same size, but you can eyeball it too. Place the buns in a greased 9X13 pan and leave to rise again in a warm place.  About 30-40 minutes.  Preheat oven to 350F and once risen again, bake for 25 minutes.  Let cool on the rack for 20 minutes.  Enjoy with a nice warm cup of tea or coffee, and a little bit of butter.

Cinnamon Raisin Buns

This raisin bun is perfect for a sweet treat in the afternoon.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Servings 12 buns


  • 1 1/3 cups warm warm
  • 1 large egg
  • 1/4 cup skim milk powder
  • 1 1/4 tsp salt
  • 1/4 cup brown sugar packed
  • 2 tbsp butter room temperature
  • 3 3/4 cups All purpose flour
  • 1 1/2 tsp bread machine yeast
  • 1 cup raisins


  1. Measure all ingredients into baking pan in the order given. Insert pan into the oven chamber. Select "Dough" cycle.
  2. When dough is done in bread machine, remove from pan and shape into twelve equal sized balls. Place into a greased 9X13 pan. Let rise in a warm space for 30-40 minutes.
  3. Preheat oven to 350F. Place pan in oven and bake for 25 minutes, until the tops of the buns are a golden brown. Once done remove from oven and brush with melted butter (optional). Let cool for 20 minutes on rack.

Old Christmas Day

While most of us have taken down our decorations for another year, many Newfoundlanders still celebrate Old Christmas Day, or Epiphany, for some. This traditions goes back over 300 years and is meant to enjoy the whole Christmas season, not just a couple of days in December.

Pope Gregory XIII

When Pope Gregory XIII established the Gregorian calendar in 1582, he ushered in an era in which the people of Europe disagreed on what day it was. As a result, they celebrated Christmas on different days. Before the Gregorian reform Europe had adhered to the Julian calendar, which was a full ten days behind the newly instituted Gregorian calendar. Some nations and churches refused to adopt the Gregorian reforms. In these lands people continued to celebrate Christmas on December 25, but did so according to the Julian calendar. Their celebrations fell on Januaryaccording to the new Gregorian calendar. In past eras the English sometimes referred to January 5 or 6 as “Old Christmas Day.”

At the time of its creation, the ten-day gap between the new Gregorian calendar and the old Julian calendar createdsituation in which the peoples of Europe celebrated Christmas on different days. By the time England adopted the Gregorian calendar in 1752, the gap had crept up to eleven days. With the stroke of a pen English legislators ordered that September 2, 1752, be followed by September 14, 1752. Many ordinary people defied this change, fearful that it would adversely affect their livelihood in some way. Although many writers have reported that resistance to the new calendar took the form of riots and slogans, such as “Give us back our eleven days,” recent research has failed to find convincing evidence of these events. Instead, it appears that people resisted the change in less dramatic, more personal ways. Some refused to celebrate the feast days on the new Gregorian schedule and clung instead to the old dates. For example, under the Gregorian reform the day that had been December 25 instantly became January 5. Many called January 5 “Old Christmas Day” or Christmas Day “Old Style.” Correspondingly, December 25 was known as Christmas Day “New Style.” By the nineteenth century Old Christmas Day had crept a day further away from the Gregorian calendar, falling on January 6, Epiphany. As the Julian calendar continued to drift away from the Gregorian calendar throughout the twentieth century, Old Christmas Day shifted yet another day forward in the Gregorian calendar, falling on January 7.

Mummering, the practice of disguising oneself and visiting from house to house, is carried on through the Christmas season. Known in Britain as “mumming,” the name “mummering” long ago became usual in Newfoundland. It usually does not start until St Stephen’s Day (known nowadays as Boxing Day, December 26th). Mummering is sometimes said to be a non-religious custom that should be carried on neither on Christmas Day itself, nor on Sundays during the season. Nonetheless, this is not a universal rule and one can find mummers out visiting even on Christmas Day.  Mummering continues throughout the twelve days of Christmas up to Old Christmas Day.  Groups of mummers would go throughout the village, visiting people while dressed in disguises.  If the homeowner could guess who the mummers were, they didn’t have to give them anything.  If they couldn’t guess, they would have to give them something to eat and drink.

Giving hospitality to strangers is nothing unheard of in any Newfoundland house.  One could link this to the Christian upbringing of many Newfounlanders.  There is the story of angels visiting Abraham in Genesis and he kills his best calf for them and offers food and drink.  Also the verse in Hebrews 13:2 about not hesitating to show brotherly love as you may be entertaining angels in disguise.

While nowadays you may not get as many guests at your door as before, this Old Christmas Day, if you do have someone come knocking, invite them in, sit them down, and enjoy their company.  Enjoy this article from 1989 about the tradition of Old Christmas Day.

Santa’s Shortbread

20161209_130916 One of my favourite cookies for the holidays is shortbread.  Its rich buttery taste just gets me in the mood for sitting in front of a warm cozy fire with a mug of hot chocolate and these great cookies.  This is also the perfect cookie to set out for the jolly old elf himself for his yearly visit.

It has been said that shortbread originated in Scotland.  Leftover bits of dough would be made in little disks and baked on the side of the fire.  Biscuits were literally twice baked and that’s where the word came from: ‘bis’ – twice/two and ‘coctus’ – cooked in latin became bescuit in Old French and eventually biscuit in English.  Butter gradually replaced yeast as dairy farming became more popular in Scotland.  You may wonder why it’s called shortbread as it doesn’t really resemble any type of bread we know now.

Butter, the defining ingredient in the recipe, is often listed as “shortening,” hence the cookie’s name: “short (ening) bread.” In fact, butter is so integral to the cookie that in 1921 the British government legislated that any product called shortbread must contain at least 51% fat derived from real butter. Thank you Britain for keeping the rich cookie tradition alive.

The high butter content produces a crumbly texture. Fat inhibits gluten, a protein in wheat, which allows dough to rise. Gluten gives dough a chewy texture. Higher fat content slows down gluten. Its protein strands are then shorter, rather than longer, producing a more crumbly texture rather than a chewy one.  This particular shortbread is whipped instead of made into a dough and pressed into a mold or cut into cookie shapes.  Because it’s whipped the cookie can be piped with a piping bag.

Preheat your oven to 350F.  You’ll start by whipping in a standing mixer with the paddle attachment.  I recommend using a standing mixer instead of the handheld kind, just because it has more power.  This is a stiff batter and the smaller mixer might not be able to handle it.  So, whip the butter and shortening until fluffy.  On low speed add the flour, cornstarch, icing sugar, and extracts and whip on medium/high until light and fluffy.   The batter should be stiff, but soft enough to pipe.

Place batter in a piping bag with a large star tip.  I have a massive wax piping bag and I used a Wilton #4 star.  Note, fill with bag about 20161209_104650half way with the batter.  Your hands will thank you later.  If the bag is too full then it will be really hard to pipe the cookies.

Pipe rosettes with the piping bag by making two circles on top of each other with the batter and end in the middle of the cookie.  The batter should be about an inch or so high.  It will flatten with baking. Leave about two inches between each cookie and try to do alternate spacing with the rows by piping the next row of cookies slightly lower than the previous row.  This way the cookies will have room to spread and you can fit a little more on each tray.  I use Silpat liners for my cookie trays but you can also use parchment.

Place a piece of glace cherry in the middle of each cookie (or use holiday sprinkles) and bake for 10-12 minutes.  The cookies will flatten out and be slightly darker, but not much.  If there’s browning around the edges then they may be over-baked, resulting in a tough cookie.  Let the shortbread cool on the pan for about five minutes before transferring to a wire rack to cool completely.  Enjoy with a cool glass of

Cooling cookies.
Cooling cookies.

milk or your favourite hot beverage.

Santa's Shortbread

These light whipped shortbreads are perfect for a visit from St. Nick.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 dozen


  • 1 pound butter 454 grams
  • 1/2 pound vegetable shortening
  • 4 1/2 cups All purpose flour
  • 1 1/2 cups icing sugar
  • 3/4 cups cornstarch
  • 1/2 tsp vanilla extract
  • 1 tsp butter extract
  • glace (candied) cherries red and green


  1. Preheat oven to 350F. In stand mixer whip butter and shortening until fluffy. Turn mixer to low and slowly add flour, icing sugar and cornstarch until incorporated. Add vanilla and butter extract. Turn mixer to medium/high and whip batter until light and fluffy.
  2. Using a piping bag with a star tip, place batter into the bag until the bag is about half full. Twist bag shut and pipe rosettes on a Silpat lined baking sheet. Top each rosette with a piece of glace cherry. You may use colourful sprinkles if you wish. Bake for 10-12 minutes until the colour has changed slightly and the cookie has flattened.
  3. Let cool on the pan about five minutes and then transfer to a wire rack to cool completely. Makes 4-5 dozen.

Recipe Notes

If you don't have Silpat liners, just use parchment.


Well, it’s the start of December and all the magazines, shows, and shops are filled with the sights of the season.  If you haven’t already, it’s time to start with your holiday baking.  I know that some of you have already started, possibly even started in the summer, but this quintessential Newfoundland Christmas treat is a must have for anyone.

One of the things you will always find in every Newfoundland cookbook for the holidays is a recipe for snowballs.  For as long as I remember these have been a requirement for holiday baking.  My mother would make dozens for the holidays and keep them in a metal tin on the freezer lined with waxed paper.   Every couple of days my brother and I would go to the freezer, grab one each, and sloppily rearrange the remaining so you couldn’t notice one had been takeSnowballsn.

The lovely little bites are a mixture of chocolate, oatmeal, and coconut.  The recipe I use is found in the Purity cookbook and is originally meant as a bar.  The snowballs are offered as an alternate way.  Personally, I’ve only known people to make them as balls, so feel free to try them out as a bar.

These are great slightly chilled, as they get a bit too soft when left to warm to room temperature.  Truthfully, there’s enough coconut and sugar in them, they don’t really freeze solid.  So, I’ve enjoyed them straight out of the freezer.  They’re called snowballs for a reason, right?

Melt butter and chocolate in a saucepan under medium/low heat.  You don’t want the chocolate to scorch, so if the butter starts to bubble it’s too hot.  Add the sugar and mix until dissolved. Remove the pan from the heat and add the vanilla and beaten egg.  Also, if the chocolate is too hot the egg will cook too fast and you’ll have little bits of egg whites throughout your mix.  If you like, you can temper the egg and vanilla with a little chocolate mix in a separate bowl and then add it to the saucepan.  Then add your oatmeal, coconut, and optional nuts.  I personally don’t add the nuts because I like the chewiness of the oatmeal and coconut.  Also, it makes it a lot easier if you’re doing this for a potluck or Christmas party.  You don’t have to worry about anyone with a nut allergy if you leave them out.

Now, you’ll have to let this rest for a little while for the mixture to cool down and for the oatmeal to absorb a bit of the moisture.  I like to make a batch and let it sit in the fridge overnight.  If you do this, take it out about an hour before you need to make the balls.  Otherwise it’s too hard to scoop.

Now, with a small scoop, make a ball about the size of a golf ball and roll it in the shredded coconut.  Place on lined cookie sheet and put back in the fridge or freezer.  When the snowballs are solid, you can put them in a container.  Separate layers with waxed paper to prevent them from sticking together.

Enjoy and Merry Christmas!


These lovely bitesize coconut, oatmeal, and chocolate morsels will be a hit at any holiday get-together.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 dozen


  • 1/2 cup butter
  • 2 squares semi-sweet baking chocolate
  • 1/3 cup granulated sugar
  • 1 egg beaten
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded coconut plus extra for rolling
  • 1 cup quick oatmeal
  • 1/2 cup chopped walnuts optional


  1. Melt butter and chocolate in a saucepan under medium low heat until chocolate is completely melted. Add sugar and stir until dissolved.
  2. Remove pan from heat and add beaten egg and vanilla. Mix in coconut, quick oats, and optional nuts. Chill until firm a couple of hours or overnight. If overnight, let the mixture sit on counter to warm slightly to room temperature for about an hour.
  3. With a small scoop, make a golf ball size ball and roll in shredded coconut. Chill until firm on lined cookie sheet. Place in container with waxed paper between the layers.

Recipe Notes

If you want to make this a bit more adult, use cream de cacao or coconut shnapps instead of vanilla.  The small amount of alcohol will heighten the flavours a little.