I was inspired for this week’s Mini Chef Mondays series by taking the traditional Irish Potatoes candy recipe I’ve grown to know and love and dipping them in decadent bittersweet chocolate to make them even better. Everyone in my house looks forward to my yearly Irish Potatoes. This year, I’m also delivering a box of these tasty sweets to my new boss (she loves them) as I start my new job today. Squeal! So excited!
To begin, the GGG boys helped prep and set up our ingredients and work space.
To make Chocolate Covered Irish Potatoes you will need confectioners sugar, shredded coconut, vanilla, butter, cream cheese, cinnamon and bittersweet chocolate. We began by mixing the butter, cream cheese and vanilla to make a creamy mixture. From there we slowly added the confectioners sugar and coconut to the butter, cream cheese and vanilla. Once the mixture was fully combined, we shaped tablespoon-size scoops of mixture into potato shapes before rolling each “potato” in cinnamon to coat. Once fully coated in cinnamon, we dipped the “potatoes” in melted chocolate and placed them on a silicone sheet (or wax paper lined cookie sheet). If you choose, you can sprinkle the covered “potatoes” with green colored sprinkles , do it while the chocolate is still wet. Once fully shaped, dipped and decorated, the “potatoes” should chill in the refrigerator for about one hour or until set.
- 1/4 cup butter, softened
- 4 ounces cream cheese, softened (1/2 brick package)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2 1/2 cups tweeted, flaked coconut
- 3 tablespoons cinnamon (use more if needed)
- 1 bag of bittersweet chocolate, melted
- green sprinkles (optional)
- In a large bowl with an electric mixer, beat butter, cream cheese and vanilla. Slowly incorporate powdered sugar and continue mixing. Add shredded coconut and mix until well combined. Roll mixture into tablespoon-sized potatoes. Roll each potato-shaped candy in cinnamon to coat. Dip potato-candy in melted chocolate. Decorate with sprinkles (if using, optional)Set on silicone mat or wax paper lined cookie sheet to set. Store in refrigerator until ready to serve. Refrigerate leftovers.
I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
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- Homemade Silly Putty Recipe // Eating Richly Even When You’re Broke
- Chocolate Covered Irish Potatoes // Giggles, Gobbles and Gulps
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- Blueberry and Goat Cheese Scones // Vegging at the Shore
- Baked Broccoli Bites // Mom’s Messy Miracles
- Loaded Oatmeal Cookies // O’Boy! Organic
- Kids Kitchen Safety Tips with Carter // Can’t Google Everything
This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.