Mounds Balls

Mounds Balls

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    dozen


Ingredients

  • ½

    pound unsalted butter

  • 3-¾

    cups confectioners' sugar

  • 1

    pound flaked coconut

  • ½

    cup sweetened condensed milk

  • 1

    cup chopped walnuts

  • 1

    teaspoon vanilla extract

  • CHOCOLATE COATING:

  • 2

    cups (12 ounces) semisweet chocolate chips

  • 4

    ounces unsweetened chocolate

  • 2

    -inch x 1-inch x ½-inch piece paraffin wax or 2 T butter crisco

  • Round wooden toothpicks

  • Styrofoam sheets

Directions

In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.) Yield: about 7 dozen candies.


Nutrition

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