Annika's, kept in her phone for years and made at Christmas. No-bake chocolate, coconut and graham cracker balls, rolled in more graham crumbs.
Ingredient amounts only. Times, temperatures and everything in the
steps and notes are unchanged — they do not scale.
Ingredients
The wet mix:
1 can sweetened condensed milk
SWEETENED condensed, not evaporated. They sit next to each other on the shelf in near-identical tins and they are not interchangeable: the sugar in sweetened condensed milk is what binds this and sets it. Evaporated milk will leave you with a wet bowl of crumbs that never firms up.
Tin sizes differ by country — Canadian tins are usually 300 mL, American ones are sold by weight at around 396 g. Annika's is a Canadian tin.
1/4 cup melted butter
A splash of vanilla
The dry mix — 1 1/2 cups EACH of:
1.5 cups chocolate chips
1.5 cups graham cracker crumbs
1.5 cups sweetened coconut
To roll:
More graham cracker crumbs
Steps
Mix the condensed milk, melted butter and vanilla together.
In another bowl, mix the chocolate chips, graham cracker crumbs and sweetened coconut.
Put the wet mix on the dry mix.
Combine, and chill for an hour.
Roll into balls, and roll the balls in graham cracker crumbs.
Notes
THE CHILL IS NOT OPTIONAL. Straight out of the bowl this is unrollable and it will be all over your hands. An hour cold is what makes it behave.
▶ If it still clings while rolling, keep a small bowl of graham crumbs beside you and coat your palms rather than the mixture. Wet hands work for meat; for this they make it worse.
SOURCE: this is not Annika's invention and she has never claimed it was. It comes from the Instagram page Mrs. Brownskitchen, she found it years ago, and she has made it since. Credited here because a recipe with its provenance attached is worth twice one without, and because the person who worked it out should have their name on it.