Recipe from: Laura Watson
My favorite candy bar --- Almond Joy. I luv making these for my goodie plates at Christmas. Very easy and everyone luvs em!
1 1-3/4 cups powdered sugar
1-3/4 cups flaked coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups (12 oz) Ghirardelli or Hersheys semi-sweet Chocolate Chips
2 tablespoons shortening
In bowl, mix the powdered sugar, coconut, almonds and milk. Shape into 1-in. balls & put each ball on a skewer stick to make dipping easier. Freeze 45 minutes. In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. 2-1/2 dozen.
My favorite candy bar --- Almond Joy. I luv making these for my goodie plates at Christmas. Very easy and everyone luvs em!
1 1-3/4 cups powdered sugar
1-3/4 cups flaked coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups (12 oz) Ghirardelli or Hersheys semi-sweet Chocolate Chips
2 tablespoons shortening
In bowl, mix the powdered sugar, coconut, almonds and milk. Shape into 1-in. balls & put each ball on a skewer stick to make dipping easier. Freeze 45 minutes. In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. 2-1/2 dozen.
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