I just spent all morning making these. Like others suggested, I used half the icing. I then put them in the fridge for an hour to make them easier to work with. After i balled them, I put them in the freezer for one hour. I used almond bark and it was such a pain. It hardened pretty much on contact, and did not turn out all pretty like I had hoped. It was easier for me to spoon the almond bark over the balls rather than dip then into the bark. I used cherry cake and cherry frosting with chocolate almond bark. They taste really good, but not pretty enough for me to take them to a Christmas party like I had hoped. Any suggestions on how to make them look better??? Should I not have used almond bark?

Reviewed On: Dec. 23, 2009

VERY simple and VERY good. Several compliments received from this recipe. I did make a few changes. I added 1 Tbsp. Almond Extract in addition to the Vanilla. I also added almond slivers during the last 10 minutes of baking. Next time, I will reduce the butter to 1/4 cup. My Mom, who doesn't like sweets, loved this!!! I will defenitely make this again.

Reviewed On: Apr. 13, 2007

WOW, this is so good. I made some simple changes like others had suggested. I bought a rotisserie chicken at the store, and used that for the meat. I used one can chicken broth, and one can cream of chicken soup. I added half a packet of taco seasoning. I added lime juice, basil, and cilantro, just because I love those flavors together. Smashed some chips and sprinkled cheese on it, and OH MY!!! It was soooo good. Thanks so much for the recipe!!!!!

Reviewed On: Jun. 6, 2006