Hey, all you coconut lovers out there...

Look out Almond Joy... these are delicious! I like these better than the real Almond Joy candy bars! My mother-in-law has frozen them before too and said that they freeze great! Once again, the recipe is taken from a Taste of Home magazine.

Chocolate Coconut Candies

1 3/4 C confectioners sugar
1 3/4 C flaked coconut
1 C chopped almonds
1/2 C sweetened condensed milk
2 C (12 oz) semi-sweet chocolate chips
2 T shortening

In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1 in. balls. Refrigerate until firm, about 20 minutes.
In a microwave safe bowl, melt the chocolate chips and shortening; stir until smooth. Dip balls in the chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: 2 1/2 dozen

What is a recipe blog without...dessert!

This is one of our favorites that never fails!

Caramel Brownies

1 bag (about 50-60 pieces) Kraft caramels
2/3 C of evaporated milk, divided
1 German chocolate cake mix
7 T margarine
1 C chocolate chips

Put caramels and 1/3 C evaporated milk in saucepan on medium heat to melt. Stir frequently until smooth. (Or melt it in the microwave for 3-4 minutes, stirring every minute). Mix dry cake, melted margarine, 1/3 C milk together. This will be a stiff batter. Pat half of it into a greased 9 x 13 pan and bake at 350 degrees for 7 minutes. Remove from the oven and sprinkle chocolate chips over the top and drizzle the caramel over that. Drop small pieces of remaining batter over the caramel. Bake again for another 18 minutes. Remove and cool. The caramel is more set up the cooler the brownies are.

* Tip: I usually get my caramel stuff unwrapped and ready to go first, and then melt my caramel while that first part is baking for the 7 minutes.