Easy Idaho Spuds Recipe Copycat
This easy Idaho Spuds recipe copycat recreates the beloved chocolate, marshmallow, and coconut candy bar at home! Soft and packed with rich chocolate and coconut flavor, this unique Christmas candy is a must-try for the chocolate and coconut lovers in your family.
Ingredients
1 bag white chocolate chips
1 Tbsp. butter
1 jar marshmallow cream
1/2 tsp. coconut flavoring
dipping chocolate
shredded coconut (for decoration)
Instructions
- Line an 8×8 inch baking pan with parchment paper.
- Add the white chocolate chips and butter to a microwave-safe mixing bowl.
- Melt in the microwave in 30 second increments, stirring between each 30 seconds, until smooth. If it is almost smooth, do not microwave again (to avoid burning). Leave on the counter for a couple of minutes and then stir until smooth.
- Add the marshmallow cream and coconut flavoring; stir until mixed.
- Spread the white chocolate mixture evenly in the baking pan.
- Allow the mixture to set up at room temperature or in the refrigerator.
- When the white chocolate mixture is set, melt the dipping chocolate in the microwave in 30-second increments, stirring between each 30 seconds, until smooth.
- Remove the white chocolate mixture from the baking pan; cut into rectangle shapes with a butcher knife. If desired, you can round the edges to form more into a rounded bar.
- Line a 9×13 inch baking pan with parchment paper. You can re-use the parchment paper from the white chocolate if you like.
- Dip 3-4 rectangles into the melted dipping chocolate, drain, and place on the parchment paper.
- Sprinkle coconut liberally over the chocolate to cover the top and sides of the bar while the chocolate is still liquid. The dipping chocolate sets up quickly.
- Repeat the 2 previous steps, dipping in chocolate and sprinkling with coconut until all of the bars are finished. If the dipping chocolate starts to harden, re-melt it as needed.
Find it online: https://www.livingonadime.com/25-best-easy-christmas-candies/
