Each year for as long as I can remember, my Mom and I have made time right before Christmas to do all of our Christmas baking and candy making together. I have such fond memories of this special time trying new recipes but being sure to include our family’s favorites. Over the years, we’ve added people to our tradition. My wife, my best friend, and this year was the first year my little boy was able to help too. It was such an amazing day. We laughed and joked and Jack was on a sugar high all day long. I wouldn’t trade it for anything in the world.
Over the next few days, I’ll be sharing some of my family’s favorites that have been a staple at our house around the holidays. These are easy, quick recipes that help spread a little love. There’s just something special about homemade goodies around the holidays. I can’t think of a better little gift, just to show someone you care.
If you like Almond Joy candy bars, you’ll love these Martha Washington Balls. And, no. I have no idea why they’re called that.
BE SURE to check out my chocolate coating tips below the recipe to make coating these little babies even easier.
Ingredients
- 2 cups shredded coconut
- 8 cups powdered sugar
- 1 stick butter, melted
- 1 can Eagle Brand milk (that’s sweetened condensed milk)
- 1 teaspoon vanilla
- 4 cups chopped pecans
- chocolate flavored almond bark
Directions
- Combine first six ingredients well using hands.
- Roll into small balls and chill at least 30 minutes.
- Once thoroughly chilled, dip balls in melted chocolate flavored almond bark and allow to cool on wax paper.
To achieve this look, I transferred some melted almond bark into a zip top bag, snipped the corner and drizzled chocolate over the candy, then sprinkled them with chopped coconut.
Chocolate Dipping Tip: While you’re welcome to double boiler this to melt the almond bark, this is a much easier way to get it melted and keep it melted. Take a large Crock Pot and fill it about half way with hot water. Turn the Crock Pot on high to keep the water hot. Find a smaller bowl that will fit into the crock pot. Melt your chocolate in the microwave and transfer it to the inner bowl. This method will keep your chocolate nice and melted for you while you coat.
Ingredients
- 2 cups shredded coconut
- 8 cups powdered sugar
- 1 stick butter, melted
- 1 can Eagle Brand milk (that’s sweetened condensed milk)
- 1 teaspoon vanilla
- 4 cups chopped pecans
- chocolate flavored almond bark
Instructions
- Combine first six ingredients well using hands.
- Roll into small balls and chill at least 30 minutes.
- Once thoroughly chilled, dip balls in melted chocolate flavored almond bark and allow to cool on wax paper.
http://southernbite.com/2010/12/20/a-little-family-christmas-martha-washington-balls/
absolutely love the crockpot idea! wish I had seen this yesterday when struggling to keep my chocolate warm….now I know!
I’ve never seen Martha Washington Balls made with the ingredients inside of these. I’ve only made/eaten the ones with peanut butter. Thanks for the option.
Isn’t that funny!? I’ve never heard the ones with peanut butter referred to as Martha Washington Balls! What part of the country are you in?
Thank you for the Martha Washington Balls recipe! My Mother-in-law used to make these for Christmas every year and I have looked everywhere for the recipe. I have been playing with the ingredients, but didn’t have it just right – now I have the recipe! Thank you again!!! Love your site!!
How many does this make? Just wondering how many I can expect if I cut the recipe in half.
I have absolutely no idea! I bet you could expect about 20 to 30 using half the recipe.
Oh my gosh!! I, too, have been making these Bon Bons since I was a little girl with my family, but have NEVER seen anyone else refer to them as Martha Washington Bon Bons (or Balls). This is my very favorite candy ever and reminds me so much of my holidays growing up.
That’s awesome, Kendra! Thanks for sharing!
where do you get the chocolate flavored almond bark?
It’s sold on the baking aisle near the chocolate chips. It’s not always called “almond bark.” Sometimes it’s simply labeled “candy coating” or something similar.
My grandmother called them Martha Washington Balls! She was raised in South Alabama and Mississippi. I’m making them this year! Can I used regular milk chocolate or dark chocolate chips instead of the almond bark? Thanks!
I’m afraid standard chocolate chips might not harden enough. I would stick with the bark if possible.
You can use standard chocolate chips if you melt parifin wax with them
I can’t wait to try this….I am sure my co-workers are going to love them. My question is….what do you use to dip the balls in the bark and get them out with? I make different cake and candy balls, but can never get them to look all pretty and neat like yours.Any tips or suggestions would be greatly appreciated.Thank you!
I usually use a large fork. I place the ball into the chocolate, scoop it out with the fork and bang the fork on the side of the bowl a few times to get the excess off. Then scrape the bottom of the fork on the edge of the bowl, then slide the ball off of the fork onto wax paper with a toothpick or skewer. Sometimes, I’ll put the remaining chocolate into a zip-top bag and snip of a tiny part of the corner, then drizzle it over the candies for added effect. It also helps to cover mistakes.
I’ve never heard of these (I’m from Canada) but they sound delicious. Due to a nut allergy do you think substituting some sort of cookie crumb would work in place of the pecans?
Hello up there!!! Actually, I don’t think that there would be a great need to replace the pecans with anything. I think you could probably just leave them out. But, I think replacing the pecans with some type of cookie crumb would work just fine. I just wouldn’t replace the entire amount of pecans with cookie crumbs. I’d slow work the crumbs in until I reached the right consistency. : ) Enjoy!
can these be frozen for a few weeks?
I’ve frozen the filling balls once they’ve been rolled out, but never the entire things once they’ve been dipped in the chocolate. I’m afraid the chocolate may get that white powdery look if is is frozen, but I’m just not sure. If you try it, please come back and let me know.
I’ve been making these for at least twenty years. They are everyone’s favorite item in the gift packs I give out every Christmas. You can freeze them indefinitely. I dip mine in melted chocolate chips and paraffin wax. I refrigerate the mixture for about thirty min. then roll it into balls, stick toothpicks in the top, freeze them for for about ten minutes and then dip them. I take the toothpicks out and dip to cover the hole. For the size I roll mine the recipe makes about six dozen.
Thanks for sharing, Gayle!
I love your crock pot idea! My girlfriend sent me a container of these for Christmas last year and needless to say, they are long gone. I’d never had them before and loved them. Thanks for the recipe!
When a recipe calls for ‘a stick of butter’ what is the weight? We don not have sticks of butter here in New Zealand butter comes in 550 gram blocks.
A stick of butter is equivalent to 4 ounces or 113.4 grams. Let me know if you need help with anything else.