| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies, Copycats |
3 |
Dozen |
INGREDIENTS
|
|
-Patricia Dwigans fwds07a- |
| 14 |
oz |
Premium shredded |
|
|
Coconut; |
| 5 |
oz |
Sweetened condensed milk |
| 1 |
ts |
Vanilla extract OR flaked coconut |
| 24 |
oz |
Milk chocolate |
|
|
Chips |
| 2 |
c |
Powdered sugar |
| 1 |
c |
Whole dry roasted |
|
|
Almonds |
INSTRUCTIONS
Blend the condensed milk and vanilla. Add the powdered sugar to the
above mixture a little at a time, stirring until smooth. Stir in the
coconut. The mixture should be firm. Pat the mixture firmly into a greased
9x13x2-inch pan. Chill in the refrigerator until firm.
In a double boiler over hot, not boiling water, melt the chocolate,
stirring often. You may also use a microwave.
Remove the coconut mixture from the refrigerator and cut it into
1x2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar
onto a fork and dip it into the chocolate. Tap the fork against the side of
the pan or bowl to remove any excess chocolate. Air dry at room temperature
on waxed paper for several hours. You may speed up the process by putting
in the refrigerator for 30 minutes.
Posted to EAT-L Digest 25 Jul 96
Date: Fri, 26 Jul 1996 10:30:37 -0500
From: MS ELIZABETH A SAYERS <GVKD27A@PRODIGY.COM>
A Message from our Provider:
“Jesus: the human face of God”