Growing up in Maine with a grammy who always baked, one of my old favorites she would make were a delicious, creamy, coconut candy called Needhams. Unlike a Mounds Bar, the difference is that Maine Needhams have potato in the recipe, which adds a lovely creaminess to the texture.
- 3/4 cup mashed potatoes ( not seasoned)
- 1/2 teaspoon salt
- 2 (1 lb) packages confectioners’ sugar
- 1/2 cup butter
- 2 (7 ounce) bags flaked coconut
- 2 teaspoons vanilla
- 1 (12 ounce) packages chocolate chips
- 4 unsweetened chocolate squares
- 1/2 paraffin wax block, the same paraffin you melt to use on top jam ( 2 1/2 by 2 1/2)
- Pare, cook, and mash potato to make three-quarters of a cup.
- Add salt.
- Using double boiler place butter in it and melt over boiling water.
- Add mashed potato, confectioners sugar, flaked coconut, and vanilla.
- Mix well and turn into a buttered jelly roll pan and spread evenly.
- Place in a cool place to harden.
- When hard, cut into small squares.
- For the dipping chocolate, again use a double boiler.
- Place paraffin in the top over boiling water to melt.
- Then add the two kinds of chocolate and allow to melt.
- Stir well to mix ingredients.
- Dip in the chocolate mixture (with a fork, toothpick, or cake tester–I use a fork and put the square on top of the tines and dip it, letting the excess chocolate drip off before I lay it on the waxed paper).
- Hold each square over the chocolate mixture after dipping so the square drains well (I usually will have to reheat the chocolate inbetween dippings so it is nice and thin and drips of easily).
- Place on waxed paper to harden.
- Should make about 66 good sized needhams.
- This halves easily.