• 11 cup butter (room temperature)
• 24 cups confectioners sugar
• 31 can (14 ounces sweetened condensed milk)
• 41 teaspoon vanilla extract
• 53 cups sweetened shredded coconut
• 62 cups chopped pecans
• 720 maraschino cherries (drained, chopped and blotted dry)
• 81 pound chocolate almond bark
• 91 cup white candy melts or white almond bark

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Instructions

1. 1

   In a large bowl, mix the butter, powdered sugar, sweetened condensed milk, and vanilla until combined.

2. 2

   Stir in the coconut, pecans, and cherries.

3. 3

   Cover and chill the dough in the refrigerator for 30 minutes or until firm enough to handle.

4. 4

   Meanwhile, line 2 baking sheets with parchment paper or wax paper and set aside.

5. 5

   Roll the dough into 1-inch balls and place half on each lined baking sheet.

6. 6

   Place the baking sheets in the refrigerator for 2 hours or until firm. (I prefer to chill overnight)

7. 7

   Melt half of the almond bark in a microwave-safe bowl in 30-second intervals until melted and smooth. Remove 1 tray of the candies from the fridge and use a toothpick, dipping tool, or fork to dip the balls into the melted chocolate. Tap off excess chocolate and place it back onto the lined baking sheet. When you are finished with one baking sheet place it back into the fridge to set and repeat to melt the remaining almond bark and dip the second batch of candy.

8. 8

   When all candies have been dipped, melt the white candy melts, and drizzle on top of the candies.

9. 9

   Allow the chocolate to set. Serve and enjoy!