Saturday, March 28, 2015

Chocolate Coconut Candies

What a doozy of a week! I thought we might have avoided any sort of illnesses but man our family got hit hard in the last several days. Nothing too severe, just annoying colds and fevers. Things are looking up though, we're on the mend and hopefully everyone stays healthy the remainder of spring.

It's hard to believe Easter is already next week. I swear it snuck up on us. For our family, it means much for than just the Easter bunny and candy. But you have to admit, it's also fun to partake in those things.

Last year I made a couple homemade versions of popular candy bars,Reese's peanut butter eggs and Twix bars. Both absolutely delicious and fun to make. This time around it's my version of a Mounds bar.

Chocolate and coconut pair very well together in this bite size candy. I had a good time trying different shapes; balls, simple squares and even the ol' Easter egg. Plus they were so simple to make. Surprise the family next week by adding these chocolates to their baskets!

Chocolate Coconut Candies

7-1/2 cups sweetened coconut flakes
2 cups powdered sugar
14 oz. can sweetened condensed milk
1 lb. chocolate almond bark

In a large bowl, combine coconut and powdered sugar. Drizzle in condensed milk and mix well. Press mixture into a 9x13 inch pan. Chill in freezer for one hour or until set.

Before removing from freezer, start melting almond bark. In a microwave safe bowl, melt chocolate in 30 second intervals until melted and smooth.

Remove coconut from freezer. Cut into small squares or make any shape you'd like. Dip into chocolate, shaking off any excess before placing onto parchment paper to set. Repeat process until all candies are covered. Store candies in an airtight container. I have mine in the freezer, but you can certainly leave them at room temp or in the fridge.

Makes about 40

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