Name: Filipino Graham Balls with Sweetened Condensed Milk
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings (about 20 balls)
Cuisine: Filipino
Ingredients: 2 cups crushed graham cracker crumbs; 1 can (300 ml) sweetened condensed milk; 1/4 cup powdered milk; 1 tsp vanilla extract; 1/8 tsp fine salt; 1/2 cup mini marshmallows; 1/3 cup roasted peanuts, finely chopped; 2 tbsp mini chocolate chips; 3 tbsp crushed graham cracker crumbs; 2 tbsp desiccated coconut; 1 tbsp rainbow sprinkles

A beloved no-bake Filipino merienda staple, these chewy graham balls are bound together with creamy condensed milk and studded with marshmallows and roasted peanuts. They come together in under half an hour with pantry staples and are perfect for sharing at parties, potlucks, or after-school snacks.

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Servings4

Yield4 servings (about 20 balls)

Nutrition Facts

Per serving (estimated)

380 kcalCalories
14 gFat
5 gSaturated Fat
58 gCarbs
2 gFiber
38 gSugar
8 gProtein
180 mgSodium
220 mgPotassium
150 mgCalcium
2 mgIron
0 mgVitamin C
80 mcgVitamin A

Ingredients

For the graham mixture

2 cups crushed graham cracker crumbs
1 can (300 ml) sweetened condensed milk
1/4 cup powdered milk
1 tsp vanilla extract
1/8 tsp fine salt

Graham cracker crumbs

Sweetened condensed milk

Powdered milk

Vanilla extract

Fine salt

For the mix-ins

1/2 cup mini marshmallows
1/3 cup roasted peanuts, finely chopped
2 tbsp mini chocolate chips

Mini marshmallows

Roasted peanuts

Mini chocolate chips

For coating

3 tbsp crushed graham cracker crumbs
2 tbsp desiccated coconut
1 tbsp rainbow sprinkles

Crushed graham crumbs

Desiccated coconut

Rainbow sprinkles

Directions

Line a tray or plate with parchment paper and set aside.
In a large mixing bowl, stir together the graham crumbs, powdered milk, and salt until evenly combined.
Pour in the sweetened condensed milk and vanilla extract, then mix with a spatula until a thick, sticky dough forms.
Gently fold in the mini marshmallows, chopped peanuts, and chocolate chips so they are evenly distributed throughout the mixture.
Cover the bowl with plastic wrap and refrigerate for 15 minutes to firm up, making the mixture easier to roll.
Scoop about 1 tablespoon of the chilled mixture and roll between your palms to form 1.5-inch balls.
Roll each ball in the crushed graham crumbs, desiccated coconut, or sprinkles until fully coated on all sides.
Place the finished balls on the prepared tray and repeat until all the mixture is used, yielding about 20 balls.
Chill the balls in the refrigerator for at least 30 minutes before serving so they hold their shape.
Store leftovers in an airtight container in the fridge for up to one week.

Cook’s Notes

Lightly grease your palms with butter or wear food-safe gloves to prevent the sticky dough from clinging to your hands while rolling.
For best texture, use finely crushed graham crumbs rather than chunky pieces so the balls hold together neatly.
Swap peanuts for cashews or skip the nuts entirely for a school-lunch-friendly version.
A pinch of cinnamon or a tablespoon of cocoa powder in the dough adds a fun flavor twist.
Keep these balls well chilled; they soften quickly at room temperature because of the condensed milk.