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holiday martha washington candy 2026 05 08 190131 683x1024 1

Holiday Martha Washington Candy

A delightful treat that brings the warmth of the holiday season, featuring a creamy base, rich chocolate coating, and crunchy pecans.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 24 pieces
Course: Dessert, Sweet Treat
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Candy Base
  • 1 cup unsalted butter (room temperature) Softened and ready to create a creamy base.
  • 1 can (14-ounce) sweetened condensed milk Adds delightful sweetness and smoothness to the mix.
  • 8 cups powdered sugar (2 pounds) A fluffy, sugary coating that makes these candies melt in your mouth.
  • 1 teaspoon vanilla extract Infuses the treat with a warm, comforting aroma.
  • 1/2 teaspoon salt Balances the sweetness and enhances the overall flavor.
  • 2 cups sweetened coconut flakes Brings a chewy texture and tropical flavor to every bite.
  • 3 cups chopped pecans Confers a crunchy, nutty richness that complements the sweetness.
Chocolate Coating
  • 2 packages (24-ounce) chocolate-flavored almond bark candy coating Covers everything with a rich chocolate shell.
  • 1 bar white almond bark Perfect for drizzle decoration.
  • optional chopped pecans and coconut for garnish Enhance the visual appeal and flavor.

Method
 

Preparation
  1. In a large mixing bowl, cream the butter until soft.
  2. Add the sweetened condensed milk, vanilla extract, and salt. Mix well.
  3. Gradually sift in the powdered sugar while mixing until a smooth batter forms.
  4. Fold in the coconut flakes and chopped pecans.
Chocolate Coating
  1. Line a baking sheet with parchment paper.
  2. Using your hands or a small scoop, form the mixture into small balls or patties and place them onto the prepared sheet.
  3. Chill in the refrigerator for about an hour until firm.
Decoration
  1. Melt the chocolate-flavored almond bark according to the package instructions.
  2. Dip each chilled candy into the melted chocolate, ensuring they are fully coated.
  3. Return them to the parchment paper.
  4. Drizzle with melted white almond bark for decoration and sprinkle with additional chopped pecans and coconut if desired.
Serving
  1. Allow the chocolate to set completely before placing the candies in festive boxes or serving them on a platter.

Notes

Store the candies in an airtight container at room temperature for up to two weeks. Refrigerate for up to a month if you want to keep them longer. Experiment with different nuts or add dried fruits for variation.