Ingredients: |
Ingredients: 1 2-pound bag confectioners’ sugar
3/4 cup plain (unseasoned, meaning with no butter, milk, etc.) mashed potato, warm
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
1 14-ounce bag sweetened flaked coconut
2 teaspoons vanilla extract
1/2 teaspoon table salt
4 ounces unsweetened chocolate
1 12-ounce bag semisweet chocolate chips
2 tablespoons vegetable shortening
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Directions: |
Directions:1. Butter a rimmed 15˝x10 ˝-inch baking pan (we use a jellyroll pan) and set aside. (A 9x13-inch pan will also do, but the Needhams will be thicker.)
2. In a large bowl or the bowl of a standing mixer, add the sugar, potato, melted butter, coconut, vanilla, and salt.
3. Mix on low speed (mixture will be very dry at first) until a thick paste forms; then increase the speed for 30 seconds, or until all of the sugar is completely incorporated.
4. Transfer the mixture to the prepared pan, and press down evenly. Let the mixture set and firm up at room temperature, about 1 hour. Then cut into small, even squares. P.S. It is easier to cut them if you put them in the fridge instead of room temperature.
5. Melt the chocolate and the chips in a double boiler until smooth; then remove from the heat and add the shortening, stirring vigorously until shiny.
6. Place one coconut/potato square onto the tines of a fork and lower into the chocolate until coated; lift it and let the excess chocolate drip back into the pot. P.S. It's quicker to pick up each square and dip them in the chocolate by hand and rotating so all sides get covered.
7. Transfer the square to a sheet of parchment to harden, about 1 hour. Repeat with the remaining squares.
8. Store in an airtight container. P.S. Stored in the fridge, they will last for several weeks or longer. They will last for months in the freezer |
This recipe for Chocolate - Needhams From Yankee Magazine is from