Great as a little lunch or after school treat, and not as bad for you as some of the packaged treats we give kids.
One tip I would give though, is crush the biscuits in a bag by smashing them with a rolling pin, you get coarser crumbs, therefore adding more crunch. The first time I made them I used a food processor, the crumbs were finer and produced drier truffles.
These are suitable to freeze, but in my house I don't see this happening.
You can add nuts or sultanas to the mix if you like, I haven't yet.
Makes 25 truffles
250g plain biscuits, crushed
3 tablespoons cocoa powder
1/4 cup desiccated coconut
395g sweetened condensed milk
1/2 cup desiccated coconut, extra for coating
In a large mixing bowl, add the crushed biscuits, cocoa, coconut and sweetened condensed milk. Mix well to combine.
Put the extra coconut in a small bowl.
Roll a measured tablespoon of the biscuit mixture into a ball, roll in the extra coconut to coat, place in a container. Repeat until all the biscuit mixture is used up. Refrigerate to firm up.
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