Sunday, February 8, 2015

Toasted Almond & Coconut Truffles...

Toasted Almond & Coconut Truffles
           From PineCreekStyle

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Toasted Almond & Coconut Truffles
  1. Two 16 ounce boxes of powder sugar
  2. One stick of butter, softened
  3. One 14 ounce can of Sweetened Condensed Milk
  4. One brick of Creamed Cheese, softened
  5. One teaspoon of Almond Extract
  6. One 14 ounce package of Shredded Coconut, lightly toasted
  7. One & a half cups of sliced Almonds, roughly chopped & lightly toasted
  8. One package of 20 ounce Chocolate Bark, melted for dipping

-Cream together; sugar & butter, then add the softened cream cheese and almond extract. Blend well.
-Fold in the toasted almonds & coconut. Mix well.
-Form candy into 1 inch balls, place on waxed or foil paper and freeze for at least one hour.
-Melt the chocolate in a bowl and dip the candy balls into the chocolate with a toothpick or small tongs. Place on waxed paper or foil to dry.  *I left the tops uncovered, they may be completely dipped.
-Note:  With the candy cold, the Chocolate sets up quickly ...this makes a good amount of candy, you may freeze the candy for up to 4-6 weeks and finish dipping as you need.

* Refrigerate when not serving. 

 photo photo-12_zpsb1f5b574.jpgEnjoy the Yum!

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