Martha Washington Mounds
From the kitchen of Geri Branham
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
||Tags:||Contains nuts, Gluten‑free, Good for parties/potlucks, Kid friendly, Travels well|
1/2 cup (1 stick) oleo or margarine, room temperature
2 boxes (1 pound each) boxes powdered sugar
1 can Eagle brand sweetened condensed milk
2 cups chopped nuts (optional)
1 cup flaked coconut
2 teaspoons vanilla
1 small package (3 ounce) cream cheese
Mix ingredients in large bowl until well blended.
Put in refrigerator for about 1 hour up to overnight.
Then roll a teaspoon at a time into little balls (the size of a walnut).
Place on waxed paper on a cookie sheet or flat pan.
Put a tooth pick in each ball & keep refrigerated until ready to dip in chocolate, (freezing may work better).
Melt 1/2 small cake paraffin in double boiler.
Add 1 large package chocolate chips, blend until smooth.
Keep over hot water while dipping.
Place dipped chocolate back on waxed paper.
After removing pick, put a small amount of chocolate to cover hole.
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