Mint Slice Choc Bombs | Easy No-Bake Christmas Treat
Christmas baking doesn’t need to be complicated — and these Mint Slice Choc Bombs prove it. They’re creamy, delicious, perfectly minty, and coated in glossy melted chocolate for that classic festive finish. If you’ve ever made Tim Tam Balls, you’ll feel right at home with this simple “mix-roll-dip” method. These little treats are among the first things to disappear from my holiday grazing boards. They’re also a favourite for gifting in little tins or cellophane bags.
Did you know you can easily make your own Homemade Cream Cheese | 3 Ingredients + No Hidden Extras. This is perfect for these choc bombs.
This recipe is featured in my brand-new eBook. It is titled The Sweet Season. The book is a festive collection of no-bake treats, holiday desserts, slices, edible gifts, and more.
There’s something magical about holiday sweets — the colours, the flavours, the memories they spark. They bring people together and create moments that linger long after the dishes are cleared. The Sweet Season was born from that joy: celebrating with simple desserts and holiday baking that feel special.
On Sale now for $7.99 NZD
Follow this link to get your own copy: The Sweet Season
If you prefer watching how-to videos, make sure to check out my YouTube channel Farmers Wife Homestead. I share weekly budget-friendly homestead cooking, festive ideas, and simple family-style recipes there. You’ll also find links below to a few more sweet favourites from my website.
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- The Good Old Aussie Lamington | The Farmer’s Wife Way
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Mint Slice Choc Bombs
Time Frame: Prep 10 minutes. Chill 3–4 hours
Serving Size: Makes 25–30 balls, depending on size
These Choc Bombs are everything you want in a Christmas treat. They are creamy, minty, and rich. They are covered in smooth dark chocolate. Add festive sprinkles for sparkle or leave them plain for a classic look.
Ingredients
- 2 × 200g packets mint slice biscuits (or similar biscuits)
- 225g cream cheese, room temperature
- 400g dark chocolate melts
- festive sprinkles (optional) — I tried crushed candy canes, but they softened in the fridge, so sprinkles work best
Directions
Follow the Tim Tam Balls method:
- Crush the mint biscuits.
- Beat cream cheese until smooth, then combine with biscuit crumbs. Chill briefly.
- Roll into balls and chill again.
- Dip each ball in melted chocolate.
- Top with sprinkles before the chocolate sets.
- Refrigerate until firm and store in an airtight container.
Notes
- Add a couple of drops of peppermint essence for a stronger mint flavour.
- Store in the fridge. Best eaten within a week.
- Delicious straight from the fridge!
- If it’s hot in your home, crush the biscuits when they’re cold. I popped mine in the fridge for 10 minutes to firm up first.
Stacey’s Kitchen Tips
- Room-temperature cream cheese mixes more smoothly and helps give the balls that creamy, truffle-like texture.
- Use two forks when dipping the balls into the chocolate — it keeps your coating smooth and stops finger marks.
- Batch-friendly: These freeze beautifully (without sprinkles). Dip and decorate after thawing for the best finish.
Variations
- Plain Choc Mint Bombs – skip the sprinkles for a classic glossy finish.
- White Christmas Version – dip in melted white chocolate and add crushed peppermint on top.
- Candy Cane Crunch – roll the balls in crushed candy canes before chilling (best if serving same day).
Grab the Full eBook!
This recipe is just one treat from my festive holiday eBook:
The Sweet Season – Christmas Baking & Dessert Collection
