Marshmallow Toffee Balls Recipes

Steps:

• Over low heat, melt the toffee bars, condensed milk and margarine.
• Dip the marshmallows into the toffee mixture.
• Roll in the rice krispies.
• These can be kept covered at room temp for a couple of day, freezes well.
• For smaller balls, cut the marshmallows in half before dipping.

Steps:

• 1. Melt the butter in a large saucepan (large enough to fit all the ingredients).
• Add the toffees and melt them slowly in the butter (stirring continuously until melted).
• Add the marshmallow and continue heating and stirring until they have melted.
• Add the cereal, stirring and folding until the mixture completely covers all the ingredients. I like to do this over a gentle heat to keep the mixture free (don't worry is will go stringy when stirring it).
• Grease a tin with a little butter that is around 20cm square and line with baking parchment then empty the mixture into the tray. Press down with a spatula (as this won't stick to the mix) and leave to cool.
• Cut into square then serve. If not serving straight away store in layers with baking parchment underneath and in between.

Steps:

• Combine first three ingredients until even and form into 1/2" to 1" balls.
• Melt chocolate chips in double boiler.
• When completely melted, dunk balls into chocolate, and place on wax paper.
• Allow to cool completely til chocolate is solid.
• Enjoy!

Steps:

• Heat oven to 325 degrees.
• In a large bowl, beat powdered sugar, margarine and pudding mix until light and fluffy.
• Lightly spoon flour into measuring cup; level off.
• Add flour, milk, vanilla, and crushed toffee bars, mix well.
• Shape dough into 1-inch balls.
• Place onto ungreased cookie sheets.
• Bake at 325 for 13-18 minutes or until edges are a light golden brown.
• Remove from cookie sheets; cool completely.
• Dip top of each cookie into powdered sugar.