| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Candy | 50 | Servings | |
INGREDIENTS
| 2 | lb | Powdered sugar |
| 1 | pk | Coconut flakes |
| 1/4 | lb | Margarine, melted |
| 1 | c | Nuts, chopped |
| 1 | cn | Bordon's Eagle Brand milk |
| Almond bark for dipping |
INSTRUCTIONS
Mix all ingredients except almond bark. Roll into small balls and place on wax paper. Let set in refrigerator before dipping into melted chocolate almond bark. Melt almond bark in top of double boiler. Dip balls in chocolate and place on wax paper and refrigerate until chocolate is set. Recipe by: Iris Dunaway Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Jul 6, 1997
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