I was given this recipe (or a version of it at least) the year my son turned one. During a move I lost track of where I put the recipe. I found it this Christmas in the back of my old copy of our family cookbook I had given my son when he married (he is now 23). It's now back in rotation and everyone loves it. My brother-in-law and I are going to start tweaking the recipe to make some new treats! You can also use any flavor chocolate chips (dark chocolate for Mounds) or Hershey bars with paraffin wax. Add about 1 tsp. shortening to your chocolate to give it a glossy finish.
1Cream butter and sugar together in bowl. Add condensed milk and mix until well incorporated.
2Stir in almond extract, coconut and nuts (if you like, you can roll the dipped balls into the chopped nuts instead of incorporating them into the mix or place one whole almond on top of each ball, pressing slightly to secure). Mix well.
3Form candy into balls measuring approximately 1-inch. (I use a 1.25 in. cookie scoop to ensure uniformity). Place balls on waxed paper and refrigerate for at least 3 hours.
4Melt almond bark in top of double boiler, stirring well. Once the chocolate is completely melted, remove the boiler from heat but allow the chocolate to stay over hot water (if the chocolate thickens too much, return to heat for a minute or so to thin).
5With a toothpick, dip each ball into chocolate and place on waxed paper until set. Do this process in small batches. If the refrigerated balls are allowed to soften too much they tend to fall off the toothpick. If the toothpick method doesn't work for you, use one fork to dip each ball (sit the ball across the tines, do not stick it on the tines) and use another to help coat the ball, tapping the fork on the side of the boiler to remove excess chocolate.
6I recommend storing these in the refrigerator ... if you have any left!