Sharing the recipes I used to make our Christmas treats this year…there is still time to do some Christmas cooking if you haven’t already!!
Oreo Truffles
I shared this recipe a couple of weeks ago – see it here 
Peppermint Balls
This recipe came from One Crafty Mama’s blog. She makes hers in a log shape, but I had a go at rolling the mixture into balls and they turned out really well.
3/4 tin condensed milk
1 packet chocolate ripple biscuits
1 large bag of peppermints (the hard, powdery kind of ones – XXX, oddfellows, etc…I used homebrand!)
1 Tbs cocoa
Coconut
Crush the biscuits with a rolling pin or in a food processor.
Crush the peppermints into little pieces. (I tried doing this in the food processor but they were too hard and wouldn’t break into pieces so ended up wrapping them in a tea towel and going outside and banging them with a hammer on the concrete like Melissa suggests – such a good idea!!)
Mix condensed milk, crushed biscuits, crushed peppermints and cocoa together.
Wet your hands slightly and roll the mixture into balls, then roll in coconut and place in the fridge to firm.
No Bake Apricot Balls
This recipe also came from One Crafty Mama. We used to make similar balls growing up, but without the biscuits so they were very sweet. The biscuits were a nice addition and helped them to set better too.
1 tin condensed milk
1 cup finely chopped dried apricots
1 packet milk arrowroot biscuits, crushed
Cococnut
Mix condensed milk, apricots and biscuits together.
Roll into small balls then roll in coconut.
Place in the fridge to firm.
Homemade Marshmallow
Don’t be scared to try making these…they are super easy and delicious!
1 1/2 cups caster sugar
2/3 cup hot water
2 Tbs gelatine
2/3 cup cold water
1 tsp vanilla essence
2 cups coconut
Grease and line a large slice tin.
Place sugar and hot water in saucepan and cook over medium heat, stirring constantly, until sugar dissolves and syrup is clear.
Place gelatine in a bowl and our over cold water. Use a hand whisk to combine. Pour gelatine mixture into hot sugar syrup and cook, stirring constantly, until the gelatine has dissolved and mixture is clear. Set aside to cool to room temperature.
Pour cooled mixture into a large bowl and use electric beaters on high to beat for 5-10 minutes or until the mixture is very thick. Add the vanilla and beat to combine.
Pour into prepared pan and leave in a cool place to set. Once set (about 1 hour) use a wet knife to cut into squares.
To toast coconut, heat a clean, dry frying pan over medium-high heat. Add coconut and cook, stirring constantly until coconut is golden.
Place toasted coconut in a bowl and add toss squares of marshmallow through the coconut to coat.
