Slow Cooker Snowballs

Ingredients:

• 1 cup unsweetened shredded coconut
• 2 cups powdered sugar
• 2 cups rice cereal (like Rice Krispies)
• 1 (8 oz) package cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the mixture:
   
   • In a medium-sized bowl, mix the softened cream cheese, butter, and vanilla extract until smooth and well combined.
3. Add the dry ingredients:
   
   • To the cream cheese and butter mixture, stir in the powdered sugar, shredded coconut, and rice cereal. Mix until everything is well combined. The texture will be sticky.
5. Shape the snowballs:
   
   • Use your hands or a small cookie scoop to form the mixture into small round balls, about the size of a tablespoon.
7. Arrange on a baking sheet:
   
   • Place the snowballs onto a parchment-lined baking sheet or tray. You can refrigerate them for 10-15 minutes to firm them up a bit before adding them to the slow cooker.
9. Cook in the slow cooker:
   
   • Place the snowballs in the slow cooker and cover it. Set the slow cooker on low for about 1-2 hours.
   • Check every 30 minutes to ensure the snowballs are not melting. The goal is to warm them through and allow them to soften without completely losing their shape.
11. Cool and Serve:
    
    • After cooking, allow the snowballs to cool slightly before serving. If desired, you can roll them in more shredded coconut for extra decoration.

Optional Variations:

• Coating: You can roll the snowballs in powdered sugar or extra shredded coconut for a snowier effect!
• Add-ins: Try adding mini chocolate chips, chopped nuts, or dried fruit for extra texture and flavor.

Enjoy your Slow Cooker Snowballs!