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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
This recipe is:
Diabetic Friendly
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving equals 104 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 107 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Coconut-Almond Fudge Cups in Taste of Home Christmas Annual Annual 2009, p78
Homemade Candy BarsAfter Easter, I make the most of leftover chocolate bunnies or other chocolate shapes. I melt 2 pounds of these chocolate pieces in a double boiler or in a microwave-safe dish. (Stir until melted and smooth, but don’t add butter or milk because it will cause the finished product to crumble.) Then I add a cup of nuts, raisins, coconut or crisp rice cereal and pour the mixture into a greased 9-inch square pan. It’s easiest to cut the chocolate into squares just after it has begun to set. This candy is so good, I sometimes buy marked-down chocolate after the holidays just so I can make this. —Mary Karkut, Shelton, Connecticut
After Easter, I make the most of leftover chocolate bunnies or other chocolate shapes. I melt 2 pounds of these chocolate pieces in a double boiler or in a microwave-safe dish. (Stir until melted and smooth, but don’t add butter or milk because it will cause the finished product to crumble.) Then I add a cup of nuts, raisins, coconut or crisp rice cereal and pour the mixture into a greased 9-inch square pan. It’s easiest to cut the chocolate into squares just after it has begun to set. This candy is so good, I sometimes buy marked-down chocolate after the holidays just so I can make this. —Mary Karkut, Shelton, Connecticut
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