Satisfy your sweet cravings with these no-cook Graham Balls! These dessert bites are as fun to make as they are to eat. Soft and delicious with various coating and filling choices, they’re sure to hit the spot!
Living in the U.S., I am not often family with food trends in the Philippines as I’d like to be. When my cousin, Marg, who’s visiting from the Philippines, asked if I’ve tried graham balls, I was completely clueless and duly intrigued.
“They are very easy to make,” she explained, “just combine graham cracker crumbs and sweetened condensed milk, shape into 1-inch balls and then roll in additional graham cracker crumbs to coat.” Sounds like my kind of treat!
Good thing I had all the ingredients at home as I couldn’t wait to try them. But although I loved the concept, I found the first batch of graham balls we made overly sweet for my taste.
I liked them enough, however, to give them another go, this time adding all-purpose cream (Nestle’s) to temper the sweetness. They turned out perfect the next time around. Soft, creamy bites with just the right touch of indulgence!
If you’re looking for the perfect quick sweet fix, then these dessert balls need to be on your to-do list. They make a delicious pick-me-up snack throughout the day and are great for gift-giving, too.
And not only are they are easy to whip up, but they’re also super customizable. You can stuff the graham balls with various fillings such as mini marshmallows, chocolate chips, peanut butter, dried fruit, jams, or cheese cubes, and roll them in different coatings like graham cracker crumbs, cinnamon sugar, melted chocolate, sprinkles, chopped nuts, or coconut flakes.
- Use a one-inch diameter ice cream/cookie scoop for even portions.
- If the mixture is too soft to shape into balls, refrigerate for about 10 minutes to slightly firm up.
- If the mixture is sticking, lightly dust your hands with some of the graham cracker crumbs.
How to store
- Place in small muffin cups or wrap individually in plastic film and transfer to an airtight container.
- Store in a cool, dry place for up to 2 days. For longer life, store in the refrigerator for up to two weeks.