Heat the butter, cocoa, brown sugar and condensed milk in medium sized saucepan until butter and sugar just melt and the mixture is smooth. Stir constantly then remove from heat. Stir in the vanilla essence and biscuit crumbs. Mix thoroughly. Leave to cool enough to shape. With wet hands shape mixture around each piece of marshmellow, forming a ball. Roll the balls in coconut. Put on a tray lined with wax paper. Refridgerate until firm. Store in a covered container in the fridge.
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