Coconut-Almond Fudge Bites

By Addie

With a coconut filling, the flavor of these fudgy bites is reminiscent of a favorite candy bar. The recipe makes a big batch so you'll have plenty to share with others.— Maybrie, Taste of Home Online Community

Ingredients

• FILLING:
• 1 package (18-1/4 ounces) chocolate fudge cake mix
• 1/2 cup butter, melted
• 1 egg
• .................................
• 1/4 cup sugar
• 1/4 cup evaporated milk
• 7 large marshmallows
• 1 cup flaked coconut
• ................................
• TOPPING:
• 3/4 cup semisweet chocolate chips
• 1/4 cup evaporated milk
• 2 tablespoons butter
• 1/2 cup sliced almonds

Preparation

Step 1

In a large bowl, beat the cake mix, butter and egg until well blended. Shape into 1-in. balls; place in foil-lined miniature muffin cups. Bake at 350° for 8 minutes.

Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each cup. Bake 2-3 minutes longer or until cake springs back when lightly touched. Remove from pans to wire racks to cool.

For filling, in a microwave-safe bowl, heat sugar and milk on high for 2 minutes, stirring frequently. Add marshmallows; stir until melted. Stir in coconut. Spoon into cooled cups.


For topping, in another microwave-safe bowl, combine the chocolate chips, milk and butter. Microwave in 10- to 20-second intervals until melted; stir until smooth. Stir in almonds. Spread over filling. Store in the refrigerator. Yield: 4 dozen.

Editor's Note: This recipe was tested in a 1,100-watt microwave.