16ouncessemi sweet chocolate(you can also use chocolate bark, chocolate chips, or chocolate candy melts)
4ounceswhite chocolate(you can also use almond bark, white chocolate chips, or white candy melts)
Instructions
In a large bowl, use an electric mixer to beat together butter, powdered sugar, sweetened condensed milk, and vanilla. Stir in the coconut, pecans, and cherries.
Place the mixture in the refrigerator to chill for at least 30 minutes.
Scoop the candy mixture and roll into a balls, placing each on a parchment or silpat lined tray. (We used a 1½ tablespoon cookie scoop). Place the finished tray of balls in the refrigerator to chill for at least 90 minutes.
CHOCOLATE MELTING INSTRUCTIONS:Microwave: use a microwave safe bowl and heat chocolate in 20 second increments, stirring between heat cycles.Stovetop: melt chocolate over low heat, stirring constantly, remove from heat as soon as chocolate is melted; double boiler can be used if desired.Slow Cooker: add chocolate to oven safe dishes or a crock pot divider and place in slow cooker (mason jars work well for this); cover, set to low for 1 - 2 hours, stir before using. You can melt both at once using this method.
Dip the balls in melted chocolate tapping off the excess chocolate and place back onto the parchment paper. Drizzle the white chocolate on top of the candies. Allow chocolate to set before serving.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.