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LEE..............OMG HOW CAN YOU SAY YOU'RE DEDICATED TO THIS JOKE OF A RECIPE??? WHY IN THE WORLD WOULD YOU TELL PEOPLE TO GO TO ALL THIS UNNECESSARY/PAINSTAKINGLY TIME CONSUMING METHOD OF MAKING A SIMPLE CANDY? YOU CANNOT BE A CANDYMAKER! I WISH I WOULD HAVE FOLLOWED MY COMMON SENSE INSTEAD OF YOUR RECIPE. WHAT A WASTE! THE ONLY THING GOOD ABOUT IT IS THE FILLING. INSTRUCTING PEOPLE TO DO THE MORSEL COUNT, THE HALF TEASEPOON OF FILLING BIT, THEN THE "DARTING" SPOON BOTTOM FILL METHOD.............PULEEZE!!!!!!!!! I SHOULD HAVE GOT THE FIRST HINT SOMETHING WAS AMISS WHEN SOMEONE ELSE QUESTIONED HAVING TO PREBAKE THE SILICONE PAN. BIG MISTAKE AS WELL....... NO OIL/FAT/SHORTENING IN THE CHOCOLATE TO ENABLE IT TO BOTH MELT AND FLOW MORE FREELY AS WELL AS TO ADD A SHINE TO THE FINISHED PRODUCT. THEN, 8-10 MORSELS ON BOTH THE BOTTOM AND TOP IS PREPOSTEROUS - NO WAY DOES IT COVER THE TOP/BOTTOM. PLUS, 1/2 TSP OF FILLING......I HAD LIKE A TON OF THE STUFF LEFT...........YOU DID USE THAT SILICONE WILTON PAN CORRECT????? I ENDED UP IDIOTICALLY RUNNING TO MICHAEL'S TO BUY THE LAST ONE THEY HAD.......GOOD THING I HAD BOTH A COUPON FOR 40% OFF AND MAY BE ABLE TO USE IT AGAIN FOR MINI TARTS OR PHYLLO CUPS OR I'D KICK MYSELF FOR FOLLOWING YOUR ADVICE! IF ANYONE STILL WANTS TO TASTE THIS CONCOCTION I CAN TELL YOU WHAT I DID. I ROLLED TABLESPOON SIZE AMOUNTS OF FILLING INTO BALLS [LARGE GUMBALL SIZE] AND PUT THEM ON A WAXED PAPER LINED PLATTER. I MELTED MY GUITTARD EXTRA DARK CHOCOLATE IN A SMALL BOWL, IN THE MICROWAVE WITH A TBL OF VEGETABLE OIL STIRRING EVERY 30 SECONDS UNTIL MELTED. THEN I TOOK THE COCONUT BALLS OUT, PUT LIKE 3 IN THE BOWL AT A TIME, COATED THEM WITH THE HELP OF A FORK [MINUS THE DARTING METHOD] AND THEN PLACED THEM ON THE PAPER LINED PLATE. I DID CHILL A FEW MINUTES, HOWEVER IT'S NOT TOTALLY NECESSARY. I THEN PUT THEM IN RED PAPER CANDY PAPERS NESTLING THEM, IN A BOX NEXT TO CHOCOLATE COVERED SOUTHERN COMFORT MARINATED CHERRIES. SORRY, THE ALMOND JOY/MOUNDS AREN'T HEART SHAPED...........BUT THE SMILE THEY PUT ON OUR FACES AND THETASTE WAS INCREDIBLE. MY HUSBAND SAID MINE WERE SO MUCH BETTER.....LOTS OF FILLING AND SOFTER TO EAT..............LIKE A REAL MOUNDS----NEITHER UF US CARED THAT THEY WEREN'T HEART SHAPED. SO IN THE END I GUESS I THANK-YOU FOR THE WONDERFUL FILLING. FOR THAT AS WELL AS THE INSPIRATION, I GIVE YOU 5 CHICKENS. HOWEVER LEE, MAYBE YOU SHOULD STICK WITH INCREDIBLE FILLINGS INSTEAD OF CANDYMAKING RECIPES NEXT TIME.

Caroline, I bookmarked this a while back..........so glad you gave credit to KAF since you left off the most important BAKING TIME. I went to their site to find out this VERY IMPORTANT factor. Also, they used 1 teaspoon ginger, not 3/4. I may be a bit anal, but baking is an exacting science and a recipe should be accurate........ hmmmmmmmmmmmm, makes me wonder if some of these people actually make any of these recipes!

My favorite ethnic cooking/baking is French and speaking for those who appreciate learning to make food items @ home, for less $$$, I say thanks!
However, I think Creme Fraiche has the STRANGEST taste and I'll stick with American sour cream which works just as well incorporated into any/all of your suggestions above............thank-you!

TWO BIGGIES ON FN....................

1. MAR-SCA-PONE [ESPECIALLY WHEN PRONOUNCED BY THE LIKES OF TYLER FLORENCE AND BOBBY FLAY........

2. EX -PRESSO............THESE ARE PROFESSIONALLY TRAINED CHEFS???????

Thanks Jenny, Meltaways is a perfect name, as they are indeed that. I used some Key Limes which I just happened to have. Nice Spring cookie I will take with me to our family Easter dinner......this time adding a little food coloring to tint to a pastel green & I'll place them on a white paper doily for full effect. I would not frost these, like I wouldn't frost shortbread as well.......I guess I'm a purist. However, for those who like icing, why not dredge in powdered sugar while still warm, like Mexican Wedding Cakes?

katefm........thanks for being 2 yrs older than me.........somebody had to do it!
I agree with you, it was a given back then that a true pb&j ALWAYS utilized concord grape jelly.......of which my Dad also grew/Mom also jelled as well......still remember that smell wafting through the house!
However, ya always had those upstarts, [like moi] who L-O-V-E-D and ONLY used strawberry jelly on their pb - possibly even preserves so ya got big hunky berries on that peanut buttered slathered slice of cheap white bread............gotta go, breakfast is beckoning ;)

I agree with bearsonawire...............eat a regular brownie............but limit it to half...........when will people learn, it's all about portion control, otherwise known as.........SELF CONTROL.....PULEEZE!
Beans in brownies............GET A GRIP!

Incredibly good! Seems at first to be much work involved, to make a simple sweet/sour cabbage, however the results are super. Tasty combination of spices [did not have Cardamon however, so I substituted some Alspice] and the addition of apples/onions/bacon.....well, a perfect compliment for our dinner of braised pork roast, with mashed potatoes and gravy. Truly a very German taste, with a perfect sweetness. Makes a lot!

I'm a member of the "EATERS FIRST CLUB" as well Robin, actually the same order as your club. Who cares about a cross section pic?????? Eggs, puff pastry, butter, and Gruyere............who cares what it looks like inside? This will definitely be our Christmas breakfast using Pepperidge Farms per your footnote directions! Don't even have to go out to get ingredients. The holiday eating frenzy begins! Thanks and Merry Christmas!

KEVIN SHOULD HAVE GOTTEN IT!!!!!

Blake..........omg this is just soooooooooooo perfect!!! Talk about fresh, simple, absolutely delicious comfort food. NO changes made whatsoever to this phenominal recipe!
Just the right amount of lemon punch, then the freshness of frozen peas, the flavorfull creaminess of the butter/flour/broth/half and half, and the hint of freshly grated nutmeg............we were in Nirvana and I was looking forward to having leftovers the next day. However, my husband JUST HAD TO take the rest to work for lunch the next day - love the heck out of him or I would have sighed loudly!!!!
Of the cajillion recipes I have on the pc, in a binder, and on file.............this will be remade again with the few that hold such honor. Thank-you! thank-you!

CRUSTTTTTTTTTTTTTTT!!!!!!!!! Yes! Yes! Yes! Flour, butter, sugar, a pinch of salt, lovingly baked together..........H-E-A-V-E-N ON EARTH! Which is why my 3 favorite baked goods have always been plain scones [from Premier Gourmet here in Buffalo, NY-no one makes them better] shortbread cookies, and my piecrust made only with butter. Ya know, my husband will chow down.....no pun intended..... the innards of one of my fruit or pudding pies and leave the crust. He does it with everyone's pie......disgusting!!! However I usually retrieve the fluted edges of his discard to savor as dessert to my now finished piece!