Where did my infant go?

Christmas Crack

The Christmas season has come and gone, and left with its departure about 10 pounds and the newly found knowledge of how to make my very own Almond Joy bars. Only, I don't actually make them into bars. I make them into bite size pieces of  chocolate and coconut joy that I affectionately call coconut bombs. And after consuming more than I had every intention of giving out, they are now called Christmas Crack.

Christmas was hard financially for almost everyone I know, so instead of worrying about buying gifts with money we didn't have, I chose to make things this year. Christmas Crack, peanut butter cups, fudge, lemon ice-box pies (which I tried to rename "lemon clouds" but it never caught on), and chocolate rice crispy candies. A good friend gave me all her various candy molds, I made a trip to the grocery for the various chocolates, nuts, etc., made a trip to Michael's craft store for cute little take-out boxes, and for a smidgen over $20 I was able to pull off Christmas num nums for my husband's co-workers, all my friends and co-workers, and for my parents. As an added bonus, some of the recipients made there own baked goods afterward and shared right back. It was a win-win all the way around.

Christmas Crack was by far my favorite, and the fact that only 2 of the 20 people I gave candy too actually got any is a testament to my over use of the term "quality control."

I'll tell you how I did it, but keep in mind that you can do whatever you would like as far as the chocolate. I did a mix of semi-sweet and milk because I really liked the combined flavor. If you use the recipe you yield roughly 70 pieces of candy. Also, I like to melt my chocolate at 30 second intervals in the microwave, but it really does work better if you set yourself up with a double boiler. It keeps the chocolate warm longer and makes it an easier mixture in which to work.

Christmas Crack

10 oz. bag of semi-sweet chocolate
5 oz. milk chocolate
Small package of unsalted almonds
10-12 oz. bag of unsweetened shredded coconut
3/4 cup light corn syrup
Package of miniature muffin or bonbon cups

Pour the coconut out into a pie plate or 9 in shallow baking dish. In a microwave safe bowl (I use a Pyrex glass measuring cup) heat the light corn syrup up until it is very hot, slightly steaming, but not yet at the boiling point (heat it in small intervals until you reach that point). Once it is hot enough pour it over the coconut and give it a little stir, just enough to evenly distribute it then leave it to sit for an hour or until the coconut absorbs to syrup. After it is absorbed, begin to melt the chocolate in a double boiler. Once it is melted and smooth spoon about a teaspoon into the paper cups. Wet the tips of your fingers (I used a small bowl of water so I could dip my fingers in it) and form the sticky coconut into balls small enough to fit into the paper cup. Then spoon over enough chocolate to coat the coconut. Place an almond on top. Once you have made as many as you would like, place them in the refrigerator until they are set.

For peanut butter cups just place some peanut butter into a pipping bag, spoon chocolate into the paper cup, pipe in the peanut butter, and spoon more chocolate over the top. Refrigerate and enjoy.

I would recommend eating a big heavy meal before you start work on these. That way you won't feel like snacking. And if you do, at least you won't eat enough of them to cause any guilt or shame.

Or, you could just make them in private and eat as many as you want. No one has to know.