Mud Balls Chocolatey Treat (Printable Version)

Rich, fudgy chocolate balls rolled in powdered sugar for a sweet, melt-in-your-mouth experience.

# 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 well blended.
02 - Whisk together melted butter, sweetened condensed milk, and vanilla extract in a separate bowl.
03 - Pour wet ingredients into dry mixture and stir until a thick, uniform dough forms.
04 - Refrigerate the dough for 20 to 30 minutes until firm enough to handle.
05 - Scoop tablespoon-sized portions and roll each between palms into smooth balls.
06 - Roll each ball generously in powdered sugar to coat evenly.
07 - Place coated balls on a parchment-lined tray and chill for an additional 10 minutes until set.
08 - Serve chilled or at room temperature; store in an airtight container for up to one week.

# Expert Tips:

01 -
  • No oven means no waiting, no burning, and no stress on a hot day.
  • The fudgy cocoa center under that powdery shell feels like something you bought from a bakery.
  • You can make a double batch in the time it takes to preheat an oven for regular cookies.
  • They keep for days and somehow taste even better after a night in the fridge.
02 -
  • If the dough feels too crumbly, add a tablespoon more condensed milk—it should pack like wet sand.
  • Chill the dough fully before rolling or you'll end up with sticky hands and misshapen balls.
  • Use fresh cocoa powder; old cocoa tastes dull and won't give you that deep chocolate punch.
03 -
  • Use a small cookie scoop to portion the dough evenly so every ball is the same size.
  • Chill the finished balls overnight for the best flavor—the cocoa deepens and the texture firms up beautifully.
  • Double the batch and freeze half; they thaw in minutes and taste just as good as fresh.
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