2 lbs. powdered sugar
2 sticks melted butter
1 can Eagle Brand Milk
2 c. finely chopped pecans
7 oz. shredded coconut
Coating:
1/2 c. Canola oil
24 oz. pkg. of semi-sweet chocolate chips (may need more, keep extra chips and oil on hand in case you need to melt more to finish coating your batch)
Mix sugar, milk, nuts, and coconut together. Then add butter. Mix well. If mixture is sticky, put in refrigerator or freezer to chill so it will be easier to work with. Shape into balls. In double boiler, bring water to a boil. Turn off heat. Put chocolate and oil in top pan of double boiler. Stir until melted. Dip candies into chocolate and roll with fork to coat, remove quickly and place on wax paper covered baking sheet to set. If kitchen is hot, you may have to pop them in the freezer for a few minutes to get the chocolate hardened. Let cool completely before storing. Keep refrigerated.
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