Mud Balls Chocolate No-Bake (Printable)

Chocolatey no-bake balls with graham crumbs and a powdered sugar coating for a sweet, fudgy bite.

# What You'll Need:

→ Base

01 - 1 1/2 cups graham cracker crumbs
02 - 1 cup finely chopped walnuts (optional)
03 - 1/4 cup unsweetened cocoa powder
04 - 1 cup powdered sugar
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted
07 - 1/2 cup sweetened condensed milk
08 - 1 teaspoon vanilla extract

→ Coating

09 - 1 cup powdered sugar (for rolling)

# How-To:

01 - In a large bowl, mix graham cracker crumbs, walnuts if using, cocoa powder, powdered sugar, and salt until evenly incorporated.
02 - Whisk together melted butter, sweetened condensed milk, and vanilla extract in a separate bowl.
03 - Pour the wet mixture into the dry ingredients and stir until thick and uniform dough is formed.
04 - Refrigerate the dough for 20 to 30 minutes until firm enough to handle.
05 - Scoop tablespoon-sized portions and roll each between palms into balls.
06 - Roll each ball generously in powdered sugar to ensure full coating.
07 - Place coated balls on parchment-lined tray and chill for an additional 10 minutes until set.
08 - Serve chilled or at room temperature. Store in an airtight container for up to one week.

# Expert Advice:

01 -
  • They taste like fudgy brownies but come together faster than you can preheat an oven.
  • Everyone assumes you spent hours in the kitchen, and you don't have to tell them otherwise.
  • The powdered sugar coating makes them look bakery-worthy, even on your first try.
02 -
  • The dough needs to be chilled before rolling or you'll end up with chocolate smeared all over your hands instead of neat balls.
  • Don't skip the initial chilling time—rushing this step is the most common reason people struggle with shaping.
03 -
  • Slightly warming your hands under warm water before rolling helps smooth out cracks in the dough without making it too soft.
  • If your dough feels too soft even after chilling, you probably used melted butter that was too warm—let it cool next time before mixing.
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