Cadbury Mini Snowballs Christmas Chocolate Bag, 80g

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The equivalent of 426 ml of Fresh Liquid Milk in every 227 g of Family Milk Chocolate, Milk Chocolate: Milk Solids 20 % minimum, actual 23 %, Cocoa Solids 20 % minimum, Contains Vegetable Fats in addition to Cocoa Butter These beautiful chocolate balls feature the irresistible taste of Cadbury milk chocolate, and are perfect for whenever you need a little sugar rush! In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in the vanilla extract on medium-high speed until combined. Switch to low speed and slowly add the flour and salt. The dough will look dry and you may not think the flour will fully combine. Once all of the flour is added, turn the mixer up to high speed. The dough will come together. Finally, beat in the chopped pecans, if using.Ideal for sharing with the kids, and great for afternoon tea, you're sure to love every last tempting bite. Salt: To balance out the sweet. Note that it can be optional if using salted butter, like we do in the video tutorial below.

amp;nbsp;**The equivalent of 426 ml of Fresh Liquid Milk in every 227 g of Family Milk Chocolate, Milk Chocolate: Milk Solids 20 % minimum, actual 23 %, Cocoa Solids 20 % minimum, Contains Vegetable Fats in addition to Cocoa Butter</p> To Toast the Pecans: Spread chopped pecans on a lined baking sheet. Bake for 8–10 minutes at 300°F (150°C). Let them slightly cool. Then, give them a very fine chop with a sharp knife or pulse a few times in a food processor. You want small pieces of nuts. Feel free to skip the toasting step and just use finely chopped pecans.For reasons of hygiene and safety, personal grooming products, cosmetics or items of intimate clothing cannot be returned. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. Pour the confectioners’ sugar needed for the coating into a shallow bowl. Salt: The video uses salted butter, so I skip the salt. Feel free to use salted butter and skip the added salt in the recipe. Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. (If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator for that long.)