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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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Reviewed on Jul. 19, 2012 by cookingnp
These are awesome! Have made them twice now and they taste like an Almond Joy. Recipe didn't make quite as many as promised and the "18-1/4 oz." cake mix threw me. I used Duncan Hines--16.5 oz. and noticed Betty Crocker is now 15.25 oz. They still turned out fine but needed to cook several minutes longer. These would make a great wedding cookie.
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