Four ingredients and one hour is all it takes to make these colorful candies inspired by the islands.
oz chocolate-flavored candy coating, cut up
cup coarsely chopped cashews
oz vanilla-flavored candy coating (almond bark), cut up
cup dried tropical three-fruit mix (from 7-oz bag)
Line cookie sheet with waxed paper. In 1-quart microwavable bowl, microwave chocolate coating on High 1 minute; stir. Microwave in 15-second increments, stirring after each, until melted. Stir in cashews. Spread in thin 12x9-inch rectangle on cookie sheet. Refrigerate 15 minutes.
In another 1-quart microwavable bowl, microwave vanilla coating on High 1 minute; stir. Microwave in 15-second increments, stirring after each, until melted. Stir in 1/2 cup of the dried fruit. Quickly and carefully spoon and quickly spread half of the vanilla mixture over half of the chocolate layer (edges may not be completely covered). Repeat spreading remaining vanilla mixture over remaining chocolate layer. Sprinkle remaining 1/4 cup dried fruit evenly over top; press in lightly.
Let stand about 30 minutes or until completely cooled and set. Cut into 1-inch pieces. Store covered at room temperature.
The tropical fruit mix contains dried mango, papaya and pineapple. If this mix isn’t available, you can often find individual packages of each fruit, or you could use another mixture of dried fruit.
Be sure the chocolate layer is very cold when you add the vanilla layer so the chocolate doesn’t melt and mix with the vanilla layer.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Candy
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.