Almond Joy Bites

Traveling in December seems to leave one racing to get things done.  I got myself behind...in part because I was gone for a week enjoying my granddaughter's smile and because my sewing machine decided to stop.  It was a major stop, a new circuit board which meant that all projects came to a halt.  Thankfully, I was given a loaner and was back on the road again...but in the fast lane!

I finished two rather large rag quilts but have two quilts left to bind and not much time left.  All  of that said, I knew that cookie baking was halted and I needed to find something easier from the kitchen.

I have always wanted to make some candies and this was going  to be the year....the year for very easy candies!  I found a recipe for Martha Washington Balls at the Southern Bite. I have renamed them Almond Joy Bites...there isn't an almond in them but the taste and the coconut...oh, my goodness, just like an Almond Joy...heavenly...and, they must be removed from my kitchen!

Almond Joy Bites

adapted from Southern Bite

2 cups shredded coconut

8 cups powdered sugar

1 stick butter, melted

1 can Eagle Brand Milk

1 tsp vanilla or almond extract

4 cups chopped pecans

Chocolate flavored Almond Bark

Combine the first six ingredients well using a spoon and finishing with hands.
Roll into small balls (Using a small scoop allows for uniformity of the balls.) and place on a parchment lined baking sheet.  Place in the freezer at least 30 minutes. 

Once thoroughly chilled, dip balls in melted chocolate-flavored almond bark and allow to cool on parchment paper.

When the chocolate sets, decorate with a drizzle of dark chocolate or white chocolate and sprinkle with coconut, if desired.

PRINTABLE RECIPE

My little morsels spent a few hours in the freezer as I got busy...I learned that the chocolate set up faster when the balls were frozen and it didn't effect the end result.

I am sharing at Miz Helen's Full Plate Thursday and at Foodie Friday hosted by Michael at Rattlebridge Farm.