Oh, My Sparkle Balls were originally going to be Oh, My Nut Balls. But like all my weird sparkle inventions, I like to test it first on my family and then on the A-Team (my colleagues). If I feel I get sufficient “ooh’s” and “aahs” or if I see people going back for seconds, thirds, and struggle to stop themselves, I know – great; this is a recipe worth writing down.
So, I had my two nutballs ready – I tested it on my sparkle family and they approved. I loaded it on Facebook and asked my four fans what they would call it. And this initial testing was also great – people seemed fond of my balls.
But then it came down to testing it on the A-Team and I thought the October birthday celebration at work would be the perfect opportunity to test my balls… until I was reminded that one of the bday ladies was allergic to nuts. Oh, my nutballs were right! My nut balls had peanuts, peanut butter, Frangelico (made with nuts), Hazelnut Chocolate Spread – the works… absolutely “nutty”. So, I knew that two balls needed to become three and not just all about the nuts.
Therefore, Oh My Nut Balls are now officially called – Oh My Sparkle Balls (from two nutballs to three diverse balls).
As a side note – thank you to the ladies that suggested the names: Amaze Balls, Unicorn Poo, Truffle Cuddles, and Mine. Your responses made me smile! And it is nice to know I have four fans besides my family that support me.
Here is how you hit three-balls with one stone or tackle making three sparkle balls in one go:
Sparkle Ball One:
Peanut Butter and Milk Chocolate
Sparkle Ball Two:
Hazelnut Spread and White Chocolate
Sparkle Ball Three:
Crunchie Spread and Dark Chocolate
Now you don’t have to indulge in all the balls in one go. You can split the recipe in two or three if it tickles your fancy and if there is a particular ball your taste buds are drawn to, then stick with that one.
But for all sparkle intents and purposes – this post will demonstrate how to make all three (even if it is basically the same thing).
Sparkle Ball One:
Peanut Butter and Milk Chocolate
1 -2 cups crunchy peanut butter
2 Tbsps. unsalted butter, softened
1 Tbsp. brown sugar
½ cup icing sugar
1 tsp vanilla essence
200 g bag of salted pretzels
2 slabs of milk chocolate (80 g x 2)
2 slabs dark chocolate (80 g x 2)
2 Tbsps. salted roasted peanuts, crushed
Dash of Frangelico (optional)
Crush pretzels by hand, using a rolling pin (I used a Frangelico bottle initially because I don’t have a rolling pin), or throw it in a food processor and pulse.
In a bowl, combine the peanut butter, softened butter, brown sugar, Frangelico (optional) and vanilla essence and mix. Now add the icing sugar and evenly combine.
Pour in the pulverated pretzels and stir.
Place a sheet of baking paper or a silicone pad, on a tray.
Scoop a tablespoon (use an actual metal one) of the mixture, then squeeze it down on the spoon, pop it in your hand and roll it in a ball. If it is falling apart or too flaky, pour in more Frangelico and/or peanut butter and mix until it holds in a ball. Place each rolled ball on the tray with baking paper/silicone mat. Place the balls in the fridge for 20 minutes.
In the meanwhile, crush the peanuts and set aside.
In a microwave-safe bowl – melt all the chocolate (dark and milk) –make sure the chocolate is broken into chunks and then place it in the microwave for a minute on high. Remove and stir. If it isn’t melted completely put the chocolate in for ten-second increments until it is melted (don’t burn the chocolate for impatience sake).
Remove the stiff balls from the fridge. Pick up each ball, carefully pour the hot chocolate over with a teaspoon, making sure it’s completely covered, and then place back on the baking paper, sprinkle on the crushed nuts, and repeat.
Top sparkle tip: Try not to mess too much chocolate around each ball and don’t place the balls straight on a fancy plate – trust me; it sets quicker than a red wine stain and you’ll have crushed or semi-balls if you try and remove it from the plate (although it will still be yum!).
Once you have drenched all the balls in chocolate. Place back in the fridge to set and if you want to up the fancy – sprinkle edible gold or silver dust over. Melt white chocolate and flick over the balls – go to town really with the decorating.
Store the yummy balls in an airtight container in the fridge until serving. Keeps for a week – although it usually doesn’t last that long. 
The other two sparkle ball recipes will be simplified. You can always refer to this above one if you feel insecure or ask away in the comments section.
Sparkle Ball Two:
Hazelnut Spread and White Chocolate
1 -2 cups hazelnut spread
2 Tbsps. unsalted butter, softened
1 Tbsp. brown sugar
½ cup icing sugar
1 tsp vanilla essence
200 g bag of salted pretzels
3-4 slabs of white chocolate (80 g x 3/4)
2 Tbsps. salted roasted peanuts, crushed
Dash of Frangelico (optional)
Crush the pretzels.
In a bowl, combine the hazelnut spread, softened butter, brown sugar, Frangelico (optional) and vanilla essence and mix. Now add the icing sugar and combine. Pour in the pulverated pretzels and stir.
Place a sheet of baking paper or a silicone pad, on a tray.
Scoop a tablespoon of the mixture and hand roll into a ball. If it is falling apart or too flaky, pour in more Frangelico and/or hazelnut spread and mix until it holds in a ball. Place each rolled ball on the tray with baking paper/silicone mat. Place the balls in the fridge for 20 minutes.
In the meanwhile, crush the peanuts and set aside.
Melt the white chocolate in the microwave for a minute on high. Remove and stir. If it isn’t melted completely put the chocolate in for ten-second increments until it is melted.
Remove the stiff balls from the fridge. Pick up each ball, carefully pour the hot chocolate over with a teaspoon, making sure it’s completely covered, and then place back on the baking paper, sprinkle on the crushed nuts, and repeat.
Once you have drenched all the balls in chocolate. Place back in the fridge to set and if you want to up the fancy – sprinkle edible gold or silver dust over.
Store it in an airtight container in the fridge until serving.
An interesting little tidbit is that some people that are allergic to nuts are fine with almonds, which is classified as a seed rather than a nut. Please don’t kill people testing this theory always ask people if they are fine with almonds. But in my case, almonds were sharp-sharp and that’s why I used them in ball three (the “nut-free” ball).
Sparkle Ball Three:
Crunchie Spread and Dark Chocolate
1 -2 cups Crunchie spread
2 Tbsps. unsalted butter, softened
½ cup icing sugar
1 tsp vanilla essence
200 g bag of salted pretzels
3-4 slabs of dark chocolate (80 g x 3/4)
2 Tbsps. salted roasted almonds/puffed rice, crushed
In a bowl, combine the Crunchie spread, softened butter, brown sugar, and vanilla essence and mix. Now add the icing sugar and combine. Pour in the pulverated pretzels and stir.
Place a sheet of baking paper or a silicone pad, on a tray.
Scoop a tablespoon of the mixture and hand roll into a ball. If it is falling apart or too flaky, pour in more of the Crunchie spread and mix until it holds in a ball.
Place each rolled ball on the tray with baking paper/silicone mat. Place the balls in the fridge for 20 minutes.
In the meanwhile, crush almonds and set aside.
Melt the dark chocolate in the microwave for a minute on high. Remove and stir. If it isn’t melted completely put the chocolate in for ten-second increments until it is melted.
Remove the stiff balls from the fridge. Pick up each ball, carefully pour the hot chocolate over with a teaspoon, making sure it’s completely covered, and then place back on the baking paper, sprinkle on the crushed almonds and repeat.
Once you have drenched all the balls in chocolate. Place back in the fridge to set and if you want to up the fancy – sprinkle edible gold or silver dust over.
Store it in an airtight container in the fridge until serving.
And there you have it – Oh, My Sparkle Balls 1, 2, 3.
Download the Recipe here: Oh My Sparkle Balls
“Sparkle Your Belly with Sparkle Ellie.”
Please feel free to leave your comments below – I sparkle love hearing from you.
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