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ALMOND JOY BITES
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This candy treat is very quick and easy to make and it tastes VERY much like an Almond Joy candy bar (only I think they are even better).
Just a few ingredients and no baking makes this recipe a real winner and they look so pretty. Great for gift giving or just for snacking.
1 1/2 cups shredded sweetened coconut
8 tablespoons sweetened condensed milk (NOT evaporated)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
12 ounce bag of milk chocolate chips (see note)
1/4 cup toasted almonds (optional)(see note)
Put the coconut, sweetened condensed milk and extracts in the food processor and pulse until the mixture is finely chopped and thick and sticky.
Put 24 mini cupcake papers into a mini cupcake pan and set aside.
Melt the chocolate chips (until smooth)in the microwave, on 30 second blasts (stirring well after each 30 seconds). My microwave took a total of about 75 seconds, or 2 1/2 blasts).
Spoon about 1 teaspoon melted chocolate onto the bottom of each mini cupcake paper and smooth it around a little.
Next, (using slightly damp hands) roll the coconut mixture into balls about the size of a small grape and sit it on top of the melted chocolate later. Flatten ball (just a little) with you finger.
Top coconut ball with about 2 teaspoons melted chocolate. That's it!!
Set the candy in the fridge for about 10 minutes to "set" the chocolate. It couldn't be easier!!! Makes 24 candies.
NOTE: Any flavor chocolate chips will work. We like milk chocolate, but semi-sweet or dark would work well too.
NOTE: I don't put nuts in this candy, but if you want them, go for it. A whole toasted almond on top of the coconut layer works well.
NOTE: I keep these in the fridge, although it's not necessary. It just depends on how hot it is where you live.
Just a few ingredients and no baking makes this recipe a real winner and they look so pretty. Great for gift giving or just for snacking.
1 1/2 cups shredded sweetened coconut
8 tablespoons sweetened condensed milk (NOT evaporated)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
12 ounce bag of milk chocolate chips (see note)
1/4 cup toasted almonds (optional)(see note)
Put the coconut, sweetened condensed milk and extracts in the food processor and pulse until the mixture is finely chopped and thick and sticky.
Put 24 mini cupcake papers into a mini cupcake pan and set aside.
Melt the chocolate chips (until smooth)in the microwave, on 30 second blasts (stirring well after each 30 seconds). My microwave took a total of about 75 seconds, or 2 1/2 blasts).
Spoon about 1 teaspoon melted chocolate onto the bottom of each mini cupcake paper and smooth it around a little.
Next, (using slightly damp hands) roll the coconut mixture into balls about the size of a small grape and sit it on top of the melted chocolate later. Flatten ball (just a little) with you finger.
Top coconut ball with about 2 teaspoons melted chocolate. That's it!!
Set the candy in the fridge for about 10 minutes to "set" the chocolate. It couldn't be easier!!! Makes 24 candies.
NOTE: Any flavor chocolate chips will work. We like milk chocolate, but semi-sweet or dark would work well too.
NOTE: I don't put nuts in this candy, but if you want them, go for it. A whole toasted almond on top of the coconut layer works well.
NOTE: I keep these in the fridge, although it's not necessary. It just depends on how hot it is where you live.
ENJOY !!!
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