Mounds Balls

By littlefish

Ingredients

• CHOCOLATE COATING:
• 1/2 pound unsalted butter
• 3-3/4 cups confectioners' sugar
• 1 pound flaked coconut
• 1/2 cup sweetened condensed milk
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips
• 4 ounces unsweetened chocolate
• 2 -inch x 1-inch x 1/2-inch piece paraffin wax or 2 T butter crisco
• Round wooden toothpicks
• Styrofoam sheets

Details

Servings 7
Preparation time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

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.