With so many people staying at home, now is a great time to bake with your kids. Add a tasty baking craft to your everyday in-door routine with some sticky sweet one-on-one time. Not only is it a fun activity, you also get to eat something yummy when it’s done!
Best of all, what’s better than a DIY twist on the classic candy bars? Take a closer look at two of the top favorite treats from my collection of recipes that are absolute family favorites.
Chocolate-Dipped Coconut Balls
Are you low on flour? Coconut balls will save the day. They are soft and chewy, and when you dip them in chocolate they are irresistible. You can call these whatever you want but these yummy treats remind me of a Mounds candy bar, only with a citrus zing! I swapped out the honey/maple syrup for 4 Tbsp. of my tangerine marmalade to this recipe I found @pinchofyum.
Ingredients
2 cups dried coconut (I only had the big flaked coconut on hand so pulsed in a food processor until coarse but not too fine)
4 Tbsp Marmalade
1 tsp vanilla extract
4 Tbsp. Coconut oil
Directions:
1. In a medium-size bowl, mix the ingredients until thoroughly combined.
2. Squeeze into small balls and place on a cookie sheet and put in the fridge for about 20-30 minutes.
3. While the little treats are chilling, slowly melt 4 oz dark chocolate in a bowl over hot water. I used chopsticks to roll the balls in the chocolate and lay them on parchment paper. Place them in the refrigerator to chill or just eat them up.
Ingredients:
12 oz semi-sweet chocolate chips or bar broken in pieces
1/2 c. heavy cream
2 Tbsp. unsalted butter
1/2 c. Just Jan’s Seedless Raspberry Spread
Pinch of salt
Unsweetened cocoa powder (sifted) to coat truffles
Directions:
1. Place chocolate pieces in a bowl.
2. Heat cream and butter together in a heavy bottom saucepan until it comes to a boil.
3. Pour cream and butter over the chocolate and let stand for a minute or so.
4. Stir vigorously until smooth.
5. Add Just Jan’s Seedless Raspberry Spread and pinch of salt.
6. Stir until well combined.
7. Put plastic wrap on top of the chocolate in the bowl and chill in the refrigerator for at least 2 hrs. (may leave it overnight).
8. Sit on counter to warm up a bit before forming the truffles.
9. Using a teaspoon, scoop chocolate mixture into your hand and roll between your hands until you have a ball. It doesn’t have to be perfect. Roll in sifted cocoa powder on a plate.
Ruthi Davis
Tinybeans Voices ContributorRuthi Davis is a the Founder of Ruth Davis Consulting LLC with over two decades of success in advertising/marketing, media/publicity, business development, client relations, and organizational optimization for a variety of clients. Ruthi is a proud mom and influencer in the parenting and family market as founder of the Superfly Supermom brand.
