Too bad phone and computer screens don't have scratch-and-sniff technology! These chocolatey Christmas treats smell like almonds, raspberries and coconut.
What You Need
Original recipe yields 36 servings
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
4 tsp. shortening
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1 can (14 oz.) sweetened condensed milk
1/4 tsp. almond extract
2 pkg. (7 oz. each) BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave chocolate and shortening in medium microwaveable bowl on HIGH 1-1/2 min.; stir. Microwave 1 min.; stir until chocolate is completely melted and mixture is well blended. Spread half onto bottom of prepared pan. Refrigerate 10 min.
Mix dry gelatin mix, milk and extract in large bowl until blended. Stir in coconut until evenly coated; spoon over chocolate layer in pan. Press gently into chocolate layer.
Pour remaining chocolate mixture over coconut layer; spread to completely cover coconut. Refrigerate 30 min. or until firm. Use foil handles to lift candy from pan. Remove foil before cutting candy into squares.
How to Cut Candies
Use sharp knife to cut candy into pieces, dipping knife in warm water after each cut.
Omit shortening. Prepare candy using BAKER'S White Chocolate and JELL-O Lime Flavor Gelatin.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.