| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
La times, Latimes1 |
100 |
servings |
INGREDIENTS
| 3/4 |
c |
Butter |
| 1 |
cn |
Condensed milk -; (14-oz) |
| 2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Salt |
| 5 2/3 |
c |
Powdered sugar |
| 4 |
c |
Flaked coconut |
| 2 |
c |
Pecans; ground |
|
|
Nonstick vegetable spray |
| 24 |
oz |
Semisweet chocolate chips |
| 3 |
oz |
Paraffin |
INSTRUCTIONS
Melt butter over low heat in saucepan. Whisk in condensed milk,
vanilla and salt. Add powdered sugar, coconut and pecans. Mix
quickly. Turn mixture onto work surface and form into rectangle with
hands. Cut rectangle in half. Cut each half into 1-inch squares and
roll into finger-like pieces between palms of hands or use knife to
cut into 1 1/2 inch fingers. Place on 15- by 10-inch jellyroll pan
coated with nonstick vegetable spray. Cover and store in refrigerator
until firm, 1 1/2 hours or overnight. Melt chocolate chips and
paraffin in top of double boiler over simmering water until smooth.
Dip candy fingers into melted chocolate with fork or toothpicks and
place on wax paper to set. Refrigerate until firm. Store in airtight
container. Yields 100 pieces.
Each serving: 111 calories; 39 mg sodium; 5 mg cholesterol; 6 grams
fat; 15 grams carbohydrates; 1 gram protein; 0.16 gram fiber
Recipe Source: Los Angeles Times - 12-16-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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