Toasted Coconut Symphony Treats

It's been such a great week here! The weather has been warm and has felt like Spring! I love spending more time outside with the kids. We even cleaned and organized both garages, not my favorite thing to do but it feels so good to have that done.


Here's a quick treat to make so you can spend more time outside! All you need for this chocolate goodie is coconut and a giant sized Symphony candy bar.


Take the coconut and spread it onto a cookie sheet. Bake at 300 degrees for 20 minutes. Stir every 5 minutes. Watch it carefully so it doesn't burn.


Next take your chocolate bar and break it into pieces then melt either in the microwave or on the stove top. I get a pot and fill it half way with water and let the water warm up. After the water is warm I place the chocolate in a glass bowl and set it on top of the pot of water and let the chocolate melt.

Mix the coconut and chocolate together until all coconut is covered. Scoop onto wax paper or into mini cupcake liners.


Add a Cadbury egg to make tasty birds nests. These would be great treats for  Easter!

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2 comments:

  1. Yummy!! So easy to make and so incredibly yummy especially since it's made with a Symphony bar and Cadbury eggs. Yummy! Thanks for the recipe!!

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  2. These look so good Bonnie! I bet they have a bit of a taste of a Mounds Bar don't they??

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